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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
70923
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
15-Oct-2018
to 19-Oct-2018
Tsang, Barry
70923
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
15-Oct-2018
to 19-Oct-2018
Tsang, Barry
41009
DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
18-Mar-2019
to 22-Mar-2019
Tsang, Barry
41009
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
18-Mar-2019
to 22-Mar-2019
Tsang, Barry

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