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CUL 270.21 |
Basics of Cooking Techniques |
Description: | Professional chef presents theory, demonstrates techniques, supervises and critiques student preparations. Course covers historical and modern basic cooking techniques as applied to gourmet, regional, national and international cuisines. |
Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
Fee: | $120.00 |
Grading Type: | Grade or P/NP |
Sections listed are for |
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| Sect | Days | Hours | Instructor | Location | Room | Units | Status | Total Seats | Current Enrollment | Seats Remaining | Date Begin/End | Date Final Exam | Books |
| 5639 | Th | 6:00 pm - 8:00 pm Online | Cason J Cason J | Online | Online Online | 0.50 | Ended | 20 | 7 | 13 | 03/04-03/14 03/04-03/14 | To Be Arranged |
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| In addition to the weekly online lecture, 6.67 hours lab time is required. Lab time to be completed at student's residence. |
| The above section is VA Approved |
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