Fruit, Vegetable, and Starch Preparation - HRI 218


Advanced Search
Distance Learning
Restrict search to:
   Distance Learning Types
Time of Day
Restrict search to:
Term
Restrict search to:
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