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Cold Kitchen Hot Appetizers 2 (CULI 1291)

Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers.  Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.

This course is part of the full-time Asian Culinary Arts Program.

 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
42295
DTN  - Rm. 205C
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
16-Apr-2018
to 20-Apr-2018
Tsang, Barry
42295
DTN  - Rm. 301
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
16-Apr-2018
to 20-Apr-2018
Tsang, Barry
70933
DTN  - TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
13-Nov-2018
to 16-Nov-2018
Tsang, Barry
70933
DTN  - TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
13-Nov-2018
to 16-Nov-2018
Tsang, Barry
41019
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
15-Apr-2019
to 18-Apr-2019
Tsang, Barry
41019
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
15-Apr-2019
to 18-Apr-2019
Tsang, Barry

To register for this course, check the information for your program: