HRI 219* - Stock, Soup, and Sauce Preparation

(3 CR)

  Pre/Corequisite(s): HRI 106*  and HRI 158*  

Course Type: Not Intended for Transfer  

Description: 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.