Fruit, Vegetable, and Starch Preparation - HRI 218 at Dabney S. Lancaster Community College


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HRI 218 - Fruit, Vegetable, and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

Schedule at Dabney S. Lancaster Community College

Class # Section Credits Day Time Start Location Mode
10373 HRI 218-R1H 3
  Tu    
8:30 a.m.-9:50 a.m.
2020-10-19 Offsite HY
This is a hybrid class that requires face to face interaction and online components.
10374 HRI 218-R1HL 0
  Tu    
9:45 a.m.-3:50 p.m.
2020-10-19 Offsite P
Not scheduled
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