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.
CLS#
:
15644 (Use this number to enroll at myCVCC)
Term
:
Summer 2014
Subject
:
Hotel-Restaurant-Inst Mgmt
Course
:
Stock, Soup, and Sauce Preparation (HRI 219)
Section
:
11MA
Book
:
Session
:
Regular (10 week)
Delivery Mode
:
Regular Lecture
Credits
:
3
Room, Day, Time & Instructor
:
 Seven Hills Building 8113
R
9:00 - 4:00 PM  
Marti Burbridge
Location
:
Main Campus
Enrollment
:
Currently 9 of 14.
Special Notes
: