Fruit, Vegetable, and Starch Preparation - HRI 218 at Reynolds Community College
Distance Learning
Time of Day
Term
- 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 Reynolds Community College
Not scheduled at this time