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.
|CRN||Instructional method||Instructor||Location||Start date||Seats available*|
|20157||Face-to-face Synchronous||Ryan Cumming||Whitehorse (Ayamdigut)||16|
| Class schedule