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Vegetables, Starches & Soups 2 (CULI 1272)

In this course the student creates specialty vegetable dishes for the evening à la Carte Menu as well as specialty starches and soups.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
60308 TBATo Be Assigned
BWY-B - Rm. 1215
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1800 - 1829
17-Jul-2017
to 08-Sep-2017
TBATo Be Assigned
40204 TBATo Be Assigned
DTN - Rm. 316A
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1545 - 1659
31-Jul-2017
to 25-Aug-2017
Gill, Collin

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