VGCA 117 Professional Cooking: Vegetables, Grains and Side Dishes I View in Kuali Update Delete Update Rules PDF


Catalog 2013 — Indefinite    

Description

This course introduces students to the selection and preparation of a variety of vegetables and grains, using moist heat cooking methods such as boiling, steaming, braising, stewing, poaching and blanching.

Credits

1

Lab Fee

Lab Fee 09 ($180)

Terms Offered

FALL

Prerequisites