CUL 286.3 Vegetarian Cooking Techniques Description: Culinary professional presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern vegetarian cooking techniques as applied to gourmet, regional, national, and international plant-based dishes. Repeatability: Two Repeats if Grade was D, F, NC, or NP Grading Type: Grade or P/NP Sections listed are for

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books   1920 Sat   9:00 am - 11:00 am Online Fok M Fok M Online Online Online 0.50 Cancelled 20 0 0 08/22-08/30 08/22-08/30 To Be Arranged     In addition to the weekly online lecture, 6 hours lab time is required. Lab time to be completed at student's residence.