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Vegetable and Starch Cooking (CULI 4293)

This course instructs the student to select, store and handle, clean, prepare and cut vegetables. The student learns to blanch, boil and steam, saute, deep fry and puree vegetables, and cook and prepare pastas, cook rice and potatoes. Emphasis is placed on correct cooking techniques.




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


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