Entrees and Sauces 1 (CULI 1263)

Building from the skills previously developed, the student begins creating main entrées with appropriate sauces for dining room customers.

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

CRN Fee Campus - Room Day(s) Time Date Instructor
60304 TBATo Be Assigned
BWY-B - Rm. 1215
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1600 - 1629
to 08-Sep-2017
Lewis, John

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