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Soups & Sauces 1 (CULI 1195)

In this course students learn basic preparation and cooking of traditional Asian soups and sauces. Students are introduced to the ingredients, spices and presentation standards of Asian cuisine. Appropriate menu combinations are introduced.

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
42015 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
19-Mar-2018
to 23-Mar-2018
Tsang, Barry
42015 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
19-Mar-2018
to 23-Mar-2018
Tsang, Barry

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