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Apr 24, 2024
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HRI 219 - Stock, Soup, and Sauce Preparation (3 CR)
Pre/Corequisite(s): HRI 106 and HRI 158
Offered Fall Semester
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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