Dec 05, 2020  
2020-2021 Catalog 
  
2020-2021 Catalog
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HRI 219 - Stock, Soup, and Sauce Preparation


Credits: 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 2 hours. Laboratory 3 hours.
Total 5 hours per week.



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