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Course: VGCA202 Professional Cooking: Main Dishes and Entrees II
VGCA 202 Professional Cooking: Main Dishes and Entrees II
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Catalog 2015 — Indefinite
Description
Students continue to develop skills necessary to prepare healthy vegetarian entrees using wholefoods while exploring traditional ethnic origins of vegetarian cuisines from around the world.
Credits
1
Lab Fee
Lab Fee 09 ($180)
Terms Offered
FALL
Prerequisites
Course(s):
VGCA101 - Professional Cooking: Vegetarian Main Dishes and Entrees I
(1)
Completed or concurrently enrolled in:
VGCA151 - Food Safety and Sanitation
(2)