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Soups & Sauces 1 (CULI 1195)

In this course students learn basic preparation and cooking of traditional Asian soups and sauces. Students are introduced to the ingredients, spices and presentation standards of Asian cuisine. Appropriate menu combinations are introduced.

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




 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
42995 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
20-Mar-2017
to 24-Mar-2017
Tsang, Barry
42995 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
20-Mar-2017
to 24-Mar-2017
Tsang, Barry
43001 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
20-Mar-2017
to 24-Mar-2017
Tsang, Barry
43001 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
20-Mar-2017
to 24-Mar-2017
Tsang, Barry

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