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Nov 21, 2024
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HRI 218 - Fruit, Vegetable, and Starch PreparationCredit Hours: 3
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, 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 .
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