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