May 09, 2025  
2025-2026 Catalog 
    
2025-2026 Catalog
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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.

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




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