Apr 17, 2024  
PUBLISHED 2022-2023 Credit Catalog 
PUBLISHED 2022-2023 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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