VWCC Course Reviews
Virginia Western Community College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| HRI 106 | Principles of Culinary Arts | 0 | 0 | 0 | 0 | 0 |
| HRI 206 | International Cuisine | 0 | 0 | 0 | 0 | 0 |
| HRI 251 | Food and Beverage Cost Control I | 0 | 0 | 0 | 0 | 0 |
| HRI 284 | Speciality, Spa and Plated Desserts | 0 | 0 | 0 | 0 | 0 |
| HRI 119 | Applied Nutrition For Food Service | 0 | 0 | 0 | 0 | 0 |
| HRI 128 | Principles of Baking | 0 | 0 | 0 | 0 | 0 |
| HRI 207 | American Regional Cuisine | 0 | 0 | 0 | 0 | 0 |
| HRI 219 | Stock, Soup, and Sauce Preparation | 0 | 0 | 0 | 0 | 0 |
| HRI 256 | Principles and Applications of Catering | 0 | 0 | 0 | 0 | 0 |
| HRI 285 | Chocolate and Sugar Arts | 0 | 0 | 0 | 0 | 0 |
| HRI 122 | Applied Nutrition for Food Service Laboratory | 0 | 0 | 0 | 0 | 0 |
| HRI 154 | Principles of Hospitality Management | 0 | 0 | 0 | 0 | 0 |
| HRI 215 | Food Purchasing | 0 | 0 | 0 | 0 | 0 |
| HRI 255 | Human Resource Management and Training for Hospitality and T... | 0 | 0 | 0 | 0 | 0 |
| HRI 282 | European Tortes and Cakes | 0 | 0 | 0 | 0 | 0 |
| HRI 286 | Wedding and Specialty Cakes | 0 | 0 | 0 | 0 | 0 |
| HRI 126 | The Art of Garnishing | 0 | 0 | 0 | 0 | 0 |
| HRI 158 | Sanitation and Safety | 0 | 0 | 0 | 0 | 0 |
| HRI 225 | Menu Planning & Dining Room Service | 0 | 0 | 0 | 0 | 0 |
| HRI 281 | Artisan Breads | 0 | 0 | 0 | 0 | 0 |
| HRI 145 | Garde Manger | 0 | 0 | 0 | 0 | 0 |
| HRI 220 | Meat, Seafood and Poultry Preparation | 0 | 0 | 0 | 0 | 0 |
| HRI 280 | Principles of Advanced Baking and Pastry | 0 | 0 | 0 | 0 | 0 |
| HRI 290 | Coordinated Internship in Hospitality Management | 0 | 0 | 0 | 0 | 0 |
HRI 106
Principles of Culinary Arts
HRI 206
International Cuisine
HRI 251
Food and Beverage Cost Control I
HRI 284
Speciality, Spa and Plated Desserts
HRI 119
Applied Nutrition For Food Service
HRI 128
Principles of Baking
HRI 207
American Regional Cuisine
HRI 219
Stock, Soup, and Sauce Preparation
HRI 256
Principles and Applications of Catering
HRI 285
Chocolate and Sugar Arts
HRI 122
Applied Nutrition for Food Service Laboratory
HRI 154
Principles of Hospitality Management
HRI 215
Food Purchasing
HRI 255
Human Resource Management and Training for Hospitality and T...
HRI 282
European Tortes and Cakes
HRI 286
Wedding and Specialty Cakes
HRI 126
The Art of Garnishing
HRI 158
Sanitation and Safety
HRI 225
Menu Planning & Dining Room Service
HRI 281
Artisan Breads
HRI 145
Garde Manger
HRI 220
Meat, Seafood and Poultry Preparation
HRI 280
Principles of Advanced Baking and Pastry
HRI 290
Coordinated Internship in Hospitality Management