logo

Cold Kitchen (CULI 1127)

The student prepares salads, dressings and accompaniments for the daily salad bar. The student also is introduced to the preparation of meat, cheese and fruit platters.  Emphasis will be placed on work methods, presentation technique 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
73398
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1829
07-Jan-2019
to 07-Feb-2019
TBATo Be Assigned

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