Search Box

Custom Search

Sort by:

Relevance

Date

Home

main

MYSouthwest
Staff Webmail
Program Paths
Classes & Schedules

Return to Content

CONTACT AN ADVISOR

CAMPUS ASSISTANCE

Information Switchboard - 276.964-2555
Campus Police Emergency Contact - 276.964-7503
Non-Emergency Campus Police - 276.964.7221
Media Contact: 276.964.7332

Emergency Alert Service
See Map & Tours

CONNECT

CONSUMER INFORMATION

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

Consumer Info

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. TIPS Reporting

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.

Southwest Virginia Community College ©2021

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

2022-2023 Catalog

Select a Catalog

May 03, 2024

HELP

2022-2023 Catalog [ARCHIVED CATALOG]

Print-Friendly Page (opens a new window)

Add to Portfolio (opens a new window)

HRI 122: Applied Nutrition for Food Service Laboratory

1 credit

Laboratory 1 hour per week.

Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.

Add to Portfolio (opens a new window)