HRI218 — Fruit, Vegetable, and Starch Preparation
HRI 218 - Fruit, Vegetable, and Starch Preparation Add to Catalog 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.
Prerequisites: HRI106