Fruit, Vegetable, and Starch Preparation - HRI 218 at Rappahannock 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 Rappahannock Community College

Spring 2025 ➜

Class # Section Credits Day Time Start Location Mode
44613 HRI 218-01A 3
  Tu Th  
8:30 a.m.-10:20 a.m.
 2025-01-13 Glenns P
44614 HRI 218-01L 0
  Tu Th  
10:30 a.m.-1:20 p.m.
 2025-01-13 Glenns P
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