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

Fall 2024 ➜

Class # Section Credits Day Time Start Location Mode
58136 HRI 219-11 3
   WTh  
8:00 a.m.-9:40 a.m.
 2024-08-26 Roanoke City P
58138 HRI 219-11L 0
   WTh  
9:40 a.m.-12:30 p.m.
 2024-08-26 Roanoke City P
58145 HRI 219-12 3
   WTh  
8:00 a.m.-9:40 a.m.
 2024-10-24 Roanoke City P
58147 HRI 219-12L 0
   WTh  
9:40 a.m.-12:30 p.m.
 2024-10-24 Roanoke City P

Spring 2025 ➜

Not scheduled

Summer 2025 ➜

Not scheduled
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