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

Class # Section Credits Day Time Start Location Mode
39119 HRI 219-01HA 3
    Th  
10:30 a.m.-3:30 p.m.
2020-08-24 Main CVCC Campus HY
Hybrid - combines on-campus instruction and online instruction (using Canvas).
Not scheduled
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