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Vegetables & Starches 1 (CULI 1198)

Students learn to select, store, prepare and cook vegetables used in a variety of Asian cuisines. Rice and noodle cooking methods will be taught in the course. Emphasis is placed on developing cooking and presentation techniques as well as the quality of the final product.

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
72737 TBATo Be Assigned
DTN - Rm. 205C
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
06-Nov-2017
to 10-Nov-2017
Tsang, Barry
72737 TBATo Be Assigned
DTN - Rm. 301
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
06-Nov-2017
to 10-Nov-2017
Tsang, Barry
42018 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
09-Apr-2018
to 13-Apr-2018
Tsang, Barry
42018 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
09-Apr-2018
to 13-Apr-2018
Tsang, Barry

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