Mar 01, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog
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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



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