logo

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


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

CRN Fee Campus - Room Day(s) Time Date Instructor
72744 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
14-Nov-2017
to 17-Nov-2017
Tsang, Barry
72744 TBATo Be Assigned
DTN - Rm. 301
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
14-Nov-2017
to 17-Nov-2017
Tsang, Barry
42295 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
16-Apr-2018
to 20-Apr-2018
Tsang, Barry
42295 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
16-Apr-2018
to 20-Apr-2018
Tsang, Barry

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