CKNG 176 - West Coast

Course Description
Explore and enjoy the light and local approach to West coast food. Focusing on cuisine from Vancouver to San Francisco, you’ll work with seafood as you learn to shuck oysters, prepare cod, smoke and cure salmon and make traditional Cioppino, a San Francisco fish stew. And for dessert? Nanaimo bars.

0 Credits:

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Domestic Fee
90
International Fee
90
Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.