Stock, Soup, and Sauce Preparation
Session
Regular Academic Session
Class Number
39119
Career
Credit
Units
3 units
Grading
Graded
Description
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 Attributes
Delivered by Central Virginia
Notes
Hybrid - combines on-campus instruction and online instruction (using Canvas).
Class Actions
Class Details
Instructor(s)
Kevin Phelps
Meets
Th 10:30AM - 3:30PM
Dates
08/24/2020 - 12/21/2020
Room
8113 - Classroom
Instruction Mode
Hybrid
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
5
Seats Open
3
Class Capacity
8
Wait List Total
0
Wait List Capacity
0