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.

* 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,

1545 - 1829
to 11-Jun-2020
Grignon, Tobias

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