Mar 06, 2026  
PUBLISHED 2026-2027 Credit Catalog 
    
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PUBLISHED 2026-2027 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

Time Guidelines
The standard instructional time for this course is 60 hours.