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
70925		DTN  - TBATo Be Assigned	MTWRFM-Monday, T-Tuesday, W-Wednesday, R-Thursday, F-Friday, S-Saturday, U-Sunday	0800 - 0859	29-Oct-2018 to 02-Nov-2018	Tsang, Barry
70925		DTN  - TBATo Be Assigned	MTWRFM-Monday, T-Tuesday, W-Wednesday, R-Thursday, F-Friday, S-Saturday, U-Sunday	0900 - 1259	29-Oct-2018 to 02-Nov-2018	Tsang, Barry
41011		DTN  - Rm. 205C	MTWRFM-Monday, T-Tuesday, W-Wednesday, R-Thursday, F-Friday, S-Saturday, U-Sunday	0800 - 0859	01-Apr-2019 to 05-Apr-2019	Tsang, Barry
41011		DTN  - TBATo Be Assigned	MTWRFM-Monday, T-Tuesday, W-Wednesday, R-Thursday, F-Friday, S-Saturday, U-Sunday	0900 - 1259	01-Apr-2019 to 05-Apr-2019	Tsang, Barry

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

• Asian Culinary Arts