Vegetable, Egg, Starch, Pasta (CULI 1137)

Building on skills learned in previous classes, the student will prepare vegetables, advanced potatoes and starches, vegetarian specialties, pasta dishes, and luncheon omelettes and egg dishes for the public. Emphasis is placed on method of work, preparation, service techniques and the final products.

CRN Fee Campus - Room Day(s) Time Date Instructor
42847 TBATo Be Assigned
HSSS - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

0830 - 1059
to 23-Jun-2017
TBATo Be Assigned

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