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SWCC-Southwest Virginia Community College

Southwest Virginia Community College

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Information Switchboard - 276-964-2555
Campus Police Emergency Contact - 276-964-7503
Non-Emergency Campus Police - 276-964-7221
Media Contact: 276.964.7332

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Published policy, procedures and data regarding campus safety & security, information security and other information of interest to the public.

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Southwest Virginia Community College does not discriminate on the basis of age, ancestry, color, disability, gender, identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status in its programs, activities, employment, and admission. Inquiries may be directed to the Affirmative Action Officer at (276)964-7338 or Cathy.Smith-Cox@sw.edu. Report an Incident

All opinions expressed by individuals purporting to be a current or former student, faculty, or staff member of this institution, on websites not affiliated with Southwest Virginia Community College, social media channels, blogs or other online or traditional publications, are solely their opinions and do not necessarily reflect the opinions or values of Southwest Virginia Community College, the Virginia Community College System, or the State Board for Community Colleges, which do not endorse and are not responsible or liable for any such content.

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USPS:
P.O. Box 1101
Richlands, VA 24641
Phone: (276)964-2555

UPS/FEDEX:
Physical Plant 724 Community College Road
Cedar Bluff, VA 24609

Southwest Virginia Community College

2024-2025 Catalog

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Feb 05, 2025

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2024-2025 Catalog

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HRI 219: Stock, Soup, and Sauce Preparation

3 Credits

Lecture hours per week: Lecture: 3 hours per week.
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.

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