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Vegetable and Starch Cooking (CULI 1130)

This course instructs students to select, store, clean, prepare and cut vegetables. Also included are vegetable cooking and finishing techniques, potato and rice cooking. Emphasis is placed on methods of work and the quality of the final products.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
42841 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0830 - 0944
23-Jan-2017
to 23-Jun-2017
TBATo Be Assigned
72654 TBATo Be Assigned
SRTS - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1529
05-Sep-2017
to 22-Jun-2018
Steele, Michael
72679 TBATo Be Assigned
CAGR - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1529
05-Sep-2017
to 22-Jun-2018
Gaffney, Scarlet
72700 TBATo Be Assigned
CUWG - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
05-Sep-2017
to 28-Jun-2018
Liew, Denis
42529 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0830 - 0944
22-Jan-2018
to 22-Jun-2018
TBATo Be Assigned

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