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