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Cold Kitchen Hot Appetizers 2 (CULI 1291)

Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers.  Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.

This course is part of the full-time Asian Culinary Arts Program.

 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
43005 TBATo Be Assigned
DTN - Rm. 205C
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
18-Apr-2017
to 21-Apr-2017
Tsang, Barry
43005 TBATo Be Assigned
DTN - Rm. 301
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
18-Apr-2017
to 21-Apr-2017
Tsang, Barry
43010 TBATo Be Assigned
DTN - Rm. 205C
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
18-Apr-2017
to 21-Apr-2017
Tsang, Barry
43010 TBATo Be Assigned
DTN - Rm. 301
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
18-Apr-2017
to 21-Apr-2017
Tsang, Barry

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