Aerial photo of CVCC campus

Typical Course Offerings by Semester

Please use the information below to plan your future semesters.  Please note these are typical offerings - not actual offerings. Actual course offerings are available on our Class Schedule page.
HRI 219 - Stock, Soup, and Sauce Preparation
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.
LocationDaysTimesCourse Length
Fall
Main CampusR10:30-3:30pm16 weeks
  NOTE: The data shown is updated once daily (around 7:00 AM) and is provided here for reference purposes only. Clicking on a Course Title will take you to live data in our Student Information System.