logo

Cold Kitchen Hot Appetizers 1 (CULI 1197)

This course introduces students to the preparation of salads, dressings, Sushi, Sashimi, rolls, etc., as well as the preparation of hot appetizers such as Dim Sum, Asian hors d'oeuvres, etc.  Emphasis is placed on work methods, presentation techniques and the quality of the finished products.

This course is part of the full-time Asian Culinary Arts Program..


 course outline


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

CRN Fee Campus - Room Day(s) Time Date Instructor
70925
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
29-Oct-2018
to 02-Nov-2018
Tsang, Barry
70925
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
29-Oct-2018
to 02-Nov-2018
Tsang, Barry
41011
DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
01-Apr-2019
to 05-Apr-2019
Tsang, Barry
41011
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
01-Apr-2019
to 05-Apr-2019
Tsang, Barry

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