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Vegetables & Starches 2 (CULI 1298)

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 wok methods, presentation techniques and 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
72746 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
08-Jan-2018
to 12-Jan-2018
Tsang, Barry
72746 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
08-Jan-2018
to 12-Jan-2018
Tsang, Barry
42297 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
04-Jun-2018
to 08-Jun-2018
Tsang, Barry
42297 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
04-Jun-2018
to 08-Jun-2018
Tsang, Barry

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