May 18, 2024  
PUBLISHED 2024-2025 Credit Catalog 
    
PUBLISHED 2024-2025 Credit Catalog

COOK 217 - Vegetables and Starches


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