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