CUL 286.4 Vegetarian Soups, Stocks, and Sauces Description: Culinary professional presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern cooking techniques of Vegetarian soups, stocks, and sauces as applied to gourmet, regional, national, and international plant-based dishes. Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $75.00 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 1122 Sat   9:00 am - 11:00 am Online Fok M/Davis J Fok M/Davis J Online Online Online 0.50 Ended 20 7 13 10/03-10/11 10/03-10/11 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.