logo

Vegetables & Starches 1 (CULI 1198)

Students learn to select, store, prepare and cook vegetables used in a variety of Asian cuisines. Rice and noodle cooking methods will be taught in the course. Emphasis is placed on developing cooking and presentation techniques as well as the quality of the final product.

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
73924
DTN  - Rm. 113B
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
04-Nov-2019
to 08-Nov-2019
Tsang, Barry
73924
DTN  - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
04-Nov-2019
to 08-Nov-2019
Tsang, Barry
43812
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
06-Apr-2020
to 09-Apr-2020
Tsang, Barry
43812
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1429
06-Apr-2020
to 09-Apr-2020
Tsang, Barry

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