Jul 17, 2019  
Undergraduate Catalog 2018-2019 
    
Undergraduate Catalog 2018-2019 [ARCHIVED CATALOG]

VGCA 109 - Professional Cooking: Soups, Sandwiches and Salads I


1 hour

This course draws on the rich flavors provided by fresh produce, herbs, and seasonings for the preparation of vegetarian stocks, soups and sauces. Students also develop skills in the preparation and production of sandwiches and salads while practicing techniques to present visually appealing menu items for a variety of venues. Lab Fee: 9 ($180).
Pre- or Co-requisite: VGCA 151 .
WINTER