CULA 125

Vegetable and Starch Cookery II

Lec 001 selected

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. 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 C210820105

Syllabus

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