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||Instructor||Location||Start date||Seats available*|
|20054||Ryan Cumming||Whitehorse (Ayamdigut)||8|
| Class schedule