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Vegetarian Entrees, Pasta & Soup (CULI 1133)

This course offers the student the opportunity to further their knowledge of stocks, soups, as well as introducing vegetarian entrée cooking and pasta cooking including sauces and accompaniments. Emphasis is placed on methods of work and quality of the final products.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
42532
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1215 - 1514
22-Jan-2018
to 29-Jun-2018
TBATo Be Assigned

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