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Course: VGCA117 Professional Cooking: Vegetables, Grains and Side Dishes I
VGCA 117 Professional Cooking: Vegetables, Grains and Side Dishes I
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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
Completed or concurrently enrolled in:
VGCA151 - Food Safety and Sanitation
(2)