Sep 22, 2020  
Undergraduate Catalog 2016-2017 
    
Undergraduate Catalog 2016-2017 [ARCHIVED CATALOG]

VGCA 202 - Professional Cooking: Main Dishes and Entrees II


1 hour

This course teaches the culinary skills necessary to prepare meat analogs and more complex entree recipes with emphasis on portioning and advanced cooking methods. Lab Fee: 9 ($180).
FALL | WINTER