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. This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1137
Credits: 2.0
Tuition: $0*
Length: 50 hours
Loading...

Contact us


 Book an appointment with an advisor
 

INTERNATIONAL STUDENTS

Visit VCC International for contact information.