Cook Chill Production Kitchen 1 (CULI 1516)

Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and most heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.

CRN Fee Campus - Room Day(s) Time Date Instructor
62248 TBATo Be Assigned
BWY-A - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

0700 - 1345
to 10-Aug-2017
TBATo Be Assigned

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