Mar 02, 2024  
PUBLISHED 2021-2022 Credit Catalog 
    
PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]

COOK 217 - Vegetables and Starches


Course Description:
This course provides the tools, theory and practical experience to prepare plant-based dishes, legumes, pulses and starches. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits

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