Hot & Cold Breakfast Cooking (CULI 1124)

This course provides the student with the practical skills associated with breakfast cooking, including egg cooking and breakfast meat cooking.  Also included are French toast, waffle and hot cake production as well as fruits, cereal, and starch accompaniments.  Emphasis is placed on efficient work methods and the quality of the finished products.

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

CRN Fee Campus - Room Day(s) Time Date Instructor
DTN  - Rm. 316C
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1530 - 1759
to 12-Dec-2019
Grignon, Tobias

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