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Soups & Sauces 2 (CULI 1295)

This course builds on the skills learned and developed in CULI 1195. In addition to preparing, cooking and presenting more complex soups and sauces, students have the opportunity to work with specialty ingredients and spices that complement the main dishes.

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
73934
DTN  - Rm. 207
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
13-Jan-2020
to 17-Jan-2020
Tsang, Barry
73934
DTN  - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
13-Jan-2020
to 17-Jan-2020
Tsang, Barry
43816
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
08-Jun-2020
to 12-Jun-2020
Tsang, Barry
43816
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
08-Jun-2020
to 12-Jun-2020
Tsang, Barry

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