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PUBLISHED 2018-2019 Credit Catalog 
    
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PUBLISHED 2018-2019 Credit Catalog [ARCHIVED CATALOG]

COOK 217 - Vegetables and Starches

Course Description
Practical Preparation, cooking, forming, shaping and presentation of a variety of vegetables and farinaceous dishes. Product storage and handling is emphasized in conjunction with small quantity, rotation and volume production methods. Theory Selection and identification of vegetables and starches. Proper cooking and presentation methods for nutritional integrity, colour and texture. Herbs and spices are incorporated.

3 credits

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