HRI219 — Stock, Soup, and Sauce Preparation
HRI 219 - Stock, Soup, and Sauce Preparation Add to Catalog 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.
Prerequisites: HRI106