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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. 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.

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Richlands, VA 24641
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Cedar Bluff, VA 24609

Southwest Virginia Community College

2023-2024 Catalog

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May 05, 2024

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2023-2024 Catalog [ARCHIVED 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.
Prerequisite(s): HRI 106

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