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Vegetarian Entrees, Pasta & Soup (CULI 1133)

This course offers the student the opportunity to further their knowledge of stocks, soups, as well as introducing vegetarian entrée cooking and pasta cooking including sauces and accompaniments. Emphasis is placed on methods of work and 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
73458
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1615 - 1714
16-Mar-2020
to 23-Apr-2020
Grignon, Tobias

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