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Cold Kitchen (CULI 1127)

The student prepares salads, dressings and accompaniments for the daily salad bar. The student also is introduced to the preparation of meat, cheese and fruit platters.  Emphasis will be placed on work methods, presentation technique and the quality of the finished products.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
42528
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1514
22-Jan-2018
to 29-Jun-2018
TBATo Be Assigned
72727
SRTS  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1730 - 1929
04-Sep-2018
to 28-Jun-2019
Steele, Michael
72742
CAGR  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1730 - 1929
04-Sep-2018
to 28-Jun-2019
Gaffney, Scarlet
72757
CUWG  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
04-Sep-2018
to 28-Jun-2019
Liew, Denis
42648
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1514
21-Jan-2019
to 28-Jun-2019
TBATo Be Assigned

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