Jun 01, 2020  
Undergraduate Catalog 2019-2020 
    
Undergraduate Catalog 2019-2020 [ARCHIVED CATALOG]

VGCA 121 - Professional Cooking: Fresh and Raw I


1 hour

Students explore a variety of techniques including juicing, dehydrating, fermenting, sprouting and blending to create a wholesome, dynamic cuisine.  Fresh fruits, vegetables, nuts, grains and sprouts are featured in the raw food repertoire. Lab Fee: 8 ($150).
Pre- or Co-requisite: VGCA 151 .
FALL