Stock, Soup, and Sauce Preparation
Session
10 Week
Class Number
17723
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
Scheduled Meeting Time
Notes
Hybrid - combines on-campus instruction and online instruction (using Canvas).
Class Actions
Class Details
Instructor(s)
Kevin Phelps
Meets
Tu 9:00AM - 4:00PM
Dates
05/24/2021 - 07/30/2021
Room
8113 - Classroom
Instruction Mode
Hybrid
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
4
Seats Open
6
Class Capacity
10
Wait List Total
0
Wait List Capacity
0