Hot & Cold Breakfast Cooking (CULI 1124)

This course provides the student with the practical skills associated with breakfast cooking, including egg cooking and breakfast meat cooking. Also included are French toast, waffle and hot cake production as well as fruits, cereal, and starch accompaniments. Emphasis is placed on efficient work methods and the quality of the finished products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1124
Credits: 2.0
Length: 50.0 hours
Course outline: view

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