Nov 30, 2024  
Reynolds Community College Catalog 2021-2022 
    
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Reynolds Community College Catalog 2021-2022 [ARCHIVED CATALOG]

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HRI 219 - Stock, Soup, and Sauce Preparation

Credit Hours: 3
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.

Lecture Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 106 .
Corequisites: HRI 218 .


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