Stock, Soup, and Sauce Preparation - CUL 219 at Central Virginia Community College


         
 
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CUL 219 - Stock, Soup, and Sauce Preparation
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 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

Schedule at Central Virginia Community College

Summer 2024 ➜

Not scheduled

Fall 2024 ➜

Class # Section Credits Day Time Start Location Mode
59270 CUL 219-01MA 3
    Th  
10:30 a.m.-3:30 p.m.
 2024-08-19 Main CVCC Campus P
Replaces HRI 219 in the Culinary Arts programs.
59271 CUL 219-02MA 3
   W   
4:00 p.m.-9:00 p.m.
 2024-08-19 Main CVCC Campus P
Replaces HRI 219 in the Culinary Arts programs.
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Scheduled at

Central Virginia

Offered by

Reynolds

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