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Course Offerings by Semester

HRI 218 - Fruit, Vegetable and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class-SecCourse TitleLocation Times (Days)Instructor
Spring 2019
218-01MAFruit, Veg. & Starch PrepMain Campus10:30-3:30pm (W)Hughes
218-02MAFruit, Veg. & Starch PrepMain Campus4:00-9:00pm (W)Hughes
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