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

Class # Section Credits Day Time Start Location Mode
31387 HRI 219-01HK 3
1:10 a.m.-1:11 a.m.
8:00 a.m.-7:00 p.m.
2020-09-30 VIRTUAL-Real Time HY
NOTE: Approved uniform and textbook required the first day of class. Review HRI uniform policy. Approved Toolkit and course materials required first of day.
Section 01HK: Virtual class where students are given weekly assignments and required to attend a live virtual lecture at a specified time, with the instructor. Course day and time need to remain scheduled or be provided for video lecture. ADDITIONAL INFORMATION: class will meet on FRIDAY, OCTOBER 30, 2020 to makeup for the missed class on the additional Election Day holiday.
Class # Section Credits Day Time Start Location Mode
34262 HRI 219-01HK 3
  Tu Th  
7:30 a.m.-1:30 p.m.
2021-02-16 Downtown Campus HY
Section 01HK: Approved uniform, toolkit, textbooks, and supplies required the first day of class. Review HRI Uniform policy. Hybrid course where students are required to meet at a specified time, on campus, and are also required to interact on their own and complete weekly assignments.
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