Hot & Cold Breakfast Cooking (CULI 1124)

This course provides the student with the practical skills associated with breakfast cooking, including egg cooking and breakfast meat cooking.  Also included are French toast, waffle and hot cake production as well as fruits, cereal, and starch accompaniments.  Emphasis is placed on efficient work methods and the quality of the finished products.

CRN Fee Campus - Room Day(s) Time Date Instructor
42837 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1030 - 1514
to 23-Jun-2017
TBATo Be Assigned

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