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PVCC 2026-2027 College Catalog
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HRI 219 - Stock, Soup, and Sauce Preparation


Credits 3

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.


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