CULA 125 - Vegetable and Starch Cookery II
The students will sauté, stuff, braise, glaze and gratinate a variety of vegetables, and prepare and cook pasta and rice dishes. Emphasis will be placed on method of preparation, colour co-ordination, preparation, and industry standards for production time.
Credits
2.00
CULA 125
| CRN | Instructional method | Instructor | Location | Start date | Seats available* | Wait listed | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 20176 | Face-to-face Synchronous | Ryan Cumming | Whitehorse (Ayamdigut) | 12 | 0 | ||||||||||||||||||||||||
Class schedule
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