Nov 28, 2022  
2022-2023 College Catalog and Student Handbook 
    
2022-2023 College Catalog and Student Handbook
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HRI 219 - Stock, Soup, and Sauce Preparation

(3 Credits)
Lecture: 2 hours Laboratory: 3 hours Total: 5 hours per week

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.



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