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Sep 07, 2024
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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: 2 Lab Hours per Week 3 Total Hours per Week: 5
Schedule of Classes
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