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Cold Kitchen Hot Appetizers 1 (CULI 1197)

This course introduces students to the preparation of salads, dressings, Sushi, Sashimi, rolls, etc., as well as the preparation of hot appetizers such as Dim Sum, Asian hors d'oeuvres, etc.  Emphasis is placed on work methods, presentation techniques and the quality of the finished products.

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
72736 TBATo Be Assigned
 DTN - Rm. 205C
 MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday
0800 - 0859
 30-Oct-2017
to 03-Nov-2017
 		Tsang, Barry
72736 TBATo Be Assigned
 DTN - Rm. 301
 MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday
0900 - 1259
 30-Oct-2017
to 03-Nov-2017
 		Tsang, Barry
42017 TBATo Be Assigned
 DTN - Rm. 205C
 MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday
0800 - 0859
 03-Apr-2018
to 06-Apr-2018
 		Tsang, Barry
42017 TBATo Be Assigned
 DTN - Rm. 301
 MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday
0900 - 1259
 03-Apr-2018
to 06-Apr-2018
 		Tsang, Barry

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