logo

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 TBATo Be Assigned
HSSS - Rm. 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

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