VGCA 121 Professional Cooking: Fresh and Raw I View in Kuali Update Delete Update Rules PDF


Catalog 2013 — Indefinite    

Description

Students explore a variety of techniques including juicing, dehydrating, fermenting, sprouting and blending to create a wholesome, dynamic cuisine. Fresh fruits, vegetables, nuts, grains and sprouts are featured in the raw food repertoire.

Credits

1

Lab Fee

Lab Fee 08 ($150)

Terms Offered

FALL

Prerequisites