Stock, Soup, and Sauce Preparation - HRI 219 at Rappahannock Community College


         
 
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HRI 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 Rappahannock Community College

Spring 2024 ➜

Class # Section Credits Day Time Start Location Mode
35618 HRI 219-01A 3
  Tu Th  
1:30 p.m.-3:20 p.m.
 2024-01-16 Glenns P
35619 HRI 219-01L 0
  Tu Th  
3:30 p.m.-6:20 p.m.
 2024-01-16 Glenns P

Summer 2024 ➜

Not scheduled

Fall 2024 ➜

Not scheduled
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