HRI 219 - Stock, Soup, and Sauce Preparation

Credits: 3

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.

Corequisite: Course has co-requisite of HRI 158.
Lecture Hours per Week: 2
Lab Hours per Week: 3
Total Hours per week 5