Sep 18, 2020  
Undergraduate Catalog 2016-2017 
    
Undergraduate Catalog 2016-2017 [ARCHIVED CATALOG]

VGCA 121 - Professional Cooking: Fresh and Raw I


1 hour

This course covers techniques for preparing entrees, side dishes, and desserts using primarily fresh and raw ingredients. Lab Fee: 8 ($150).
FALL | WINTER