Vegetable and Starch Cooking (CULI 1130)

This course instructs students to select, store, clean, prepare and cut vegetables. Also included are vegetable cooking and finishing techniques, potato and rice cooking. Emphasis is placed on methods of work and the quality of the final products. This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1130
Credits: 1.0
Tuition: $0*
Length: 25 hours
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