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Vegetables, Starches and Egg Cooking (CULI 6062)

The student learns to saute, stuff, braise, glaze and gratinate a variety of vegetables, and prepare and cook pasta and rice dishes. Emphasis is placed on method of preparation, colour coordination and presentation.




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


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