CULA 121 - Elementary Kitchen, Management and Health Care
This course continues the study of food grades, qualities, yield testing, costing and menu planning, recipe conversions and proper receiving and storing procedures. The student will learn these principles through lectures and practical assignments.
Credits
1.00
CULA 121
| CRN | Instructional method | Instructor | Location | Start date | Seats available* | Wait listed | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 20172 | Face-to-face Synchronous | Ryan Cumming | Whitehorse (Ayamdigut) | 12 | 0 | ||||||||||||||||||||||||
Class schedule
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