May 27, 2020  
Undergraduate Catalog 2019-2020 
    
Undergraduate Catalog 2019-2020 [ARCHIVED CATALOG]

VGCA 117 - Professional Cooking: Vegetables, Grains and Side Dishes I


1 hour

This course introduces students to the selection and preparation of a variety of vegetables and grains, using moist heat cooking methods such as boiling, steaming, braising, stewing, poaching and blanching. Lab Fee: 9 ($180).
Pre- or Co-requisite: VGCA 151 .
FALL