Stock, Soup, and Sauce Preparation (HRI 219) - Summer 2014
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.
(Use this number to enroll at myCVCC)
Stock, Soup, and Sauce Preparation (HRI 219)
Regular (10 week)
Room, Day, Time & Instructor
9:00 - 4:00 PM
Currently 9 of 14.