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Course Offerings by Semester

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.
Class-SecCourse TitleLocation Times (Days)Instructor
Fall 2018
219-01MAStock/Soup/Sauce PrepMain Campus10:30-3:30pm (R)Hughes
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