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Cold Kitchen Hot Appetizers 2 (CULI 1291)

Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers.  Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.

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
73931
DTN  - Rm. 113B
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
12-Nov-2019
to 15-Nov-2019
Tsang, Barry
73931
DTN  - TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
12-Nov-2019
to 15-Nov-2019
Tsang, Barry

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