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Course: VGCA101 Professional Cooking: Vegetarian Main Dishes and Entrees I
VGCA 101 Professional Cooking: Vegetarian Main Dishes and Entrees I
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Catalog 2013 — Indefinite
Description
This course explores the diverse variety of entrée options available to meet nutritional needs in a vegetarian kitchen, while practicing preparation, plating, and garnishing techniques.
Credits
1
Lab Fee
Lab Fee 09 ($180)
Terms Offered
WINTER
Prerequisites
Completed or concurrently enrolled in:
VGCA151 - Food Safety and Sanitation
(2)