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.

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

CRN Fee Campus - Room Day(s) Time Date Instructor
DTN  - Rm. 402
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1330 - 1459
to 07-Mar-2019
Grignon, Tobias

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