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Hot & Cold Breakfast Cooking (CULI 1124)

This course provides the student with the practical skills associated with breakfast cooking, including egg cooking and breakfast meat cooking.  Also included are French toast, waffle and hot cake production as well as fruits, cereal, and starch accompaniments.  Emphasis is placed on efficient work methods and the quality of the finished products.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
42525 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1100 - 1514
22-Jan-2018
to 29-Jun-2018
TBATo Be Assigned

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