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

Time Guidelines
The standard instructional time for the day-time course offering is 60 hours. On campus evening/week-ends and fully online hours will vary.