CULA 106 - Vegetable and Starch Cookery I
This course will instruct the student in the identification, selection, storage, cleaning, preparation, and types of cooking methods for vegetables, rice, and pasta. Emphasis will be placed on correct cooking techniques, methods, and industry standards for production time.
This course is restricted to students in the Culinary Arts program
Credits
1.00
| CRN | Instructional method | Instructor | Location | Start date | Seats available* | Wait listed | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 10117 | Face-to-face Synchronous | Ryan Cumming | Whitehorse (Ayamdigut) | 16 | 0 | ||||||||||||||||||||||||
Class schedule
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