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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Domestic Fee
554
International Fee
2017.34
Registration Statement
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