HRI 218 - Fruit, Vegetable and Starch Preparation

Credits: 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 per Week: Lecture 2 hours.
Lab Hours per Week Laboratory 3 hours.
Total Hours per Week: Total 5 hours per week.