Nov 21, 2024  
Reynolds Community College Catalog 2024-2025 
    
Catalog Navigation
  Catalog Home
  Message from the President
  General Information
  Admission & Enrollment
  Financial Aid
  Advising
  Student Resources
  Specialty Programs
  Policies and Procedures
  Credit for Prior Learning (CPL) Manual
  Program Information
  Curriculum Information
  Approved Transfer Electives
  Programs
  Online Programs
  Reynolds and CCWA G3 Programs
  Programs by Degree
  Course Descriptions
  College Organization
  Student Handbook 2024 - 2025
  Catalog Archive (2021 - 2022 and earlier)
  My Catalog
HELP
Reynolds Community College Catalog 2024-2025
Add to Catalog (opens a new window)

CUL 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 per week.
Recitation and Laboratory Hours: Laboratory 3 hours per week.
Prerequisites: CUL 106  


Add to Catalog (opens a new window)