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

Fall 2024 ➜

Not scheduled

Spring 2025 ➜

Class # Section Credits Day Time Start Location Mode
47327 HRI 219-20 3
 MTu    
10:50 a.m.-1:50 p.m.
 2025-01-09 Main P
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