HRI 106Principles of Culinary Arts I3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
Rappahannock Community College · Courses
HRI
13 courses with the subject HRI, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HRI 115Food Service Managers Sanitation Certification1
- Subject
- HRI
- Credits (min)
- 1
- Credits (max)
- 1
- Credit unit
- Credit
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 119Applied Nutrition for Food Service3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 128Principles of Baking3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 134Food and Beverage Service Management3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 145Garde Manger3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 207American Regional Cuisine3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 218Fruit, Vegetable, and Starch Preparation3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 219Stock, Soup, and Sauce Preparation3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 281Artisan Breads3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 282European Tortes and Cakes3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 283Custards and Cremes3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
HRI 288Health-Conscious Baking3
- Subject
- HRI
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-27 RCC College Catalog
- Source
- catalog.rappahannock.edu
Source: Rappahannock Community College's catalog, linked per course · table learning_unit · CourseShelf publish 59