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Vegetables & Starches 2 (CULI 1294)

Building on the skills acquired in the first level of training, students continue to learn to select, store, clean, prepare and cook vegetables. Advanced methods for cooking rice and noodles are taught in this course. Emphasis is placed on work methods, presentation technique and the quality of the final products.




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


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