Soups, Vegetables, Starches & Salads (CULI 1254)

This course covers the preparation of stocks and advanced specialty soups including chilled soups, purees, consommés, and bisques. Also included are the preparation of assorted vegetables and varieties of potatoes and starches commonly used in modern á la carte service.

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

CRN Fee Campus - Room Day(s) Time Date Instructor
60297 TBATo Be Assigned
BWY-B - Rm. 1215
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1500 - 1559
to 14-Jul-2017
Gill, Collin

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