CULA 106

Vegetable and Starch Cookery I

Lec 001 selected

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

Sections

Lecture

Lec 001

Mon, Tue, Wed, Thu, Fri 8:00-15:50

Mon, Tue, Wed, Thu, Fri8:00-15:50C-Wing C210810117

Syllabus

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