HRI 218 - Fruit, Vegetable, and Starch Preparation

(3 Credits)
Lecture: 2 hours Laboratory: 3 hours Total: 5 hours per week

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.