logo

Vegetable and Starch Cooking (CULI 1130)

This course instructs students to select, store, clean, prepare and cut vegetables. Also included are vegetable cooking and finishing techniques, potato and rice cooking. Emphasis is placed on methods of work and the quality of the final products.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
72728
SRTS  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1529
04-Sep-2018
to 28-Jun-2019
Steele, Michael
72743
CAGR  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1529
04-Sep-2018
to 28-Jun-2019
Gaffney, Scarlet
72758
CUWG  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
04-Sep-2018
to 28-Jun-2019
Liew, Denis
42649
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0830 - 0944
21-Jan-2019
to 28-Jun-2019
TBATo Be Assigned

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