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CULA 103 - Cold Kitchen I
This course enables the student to identify basic salad ingredients and fruits, receiving and storage of salad ingredients, describe and prepare basic types of salads and salad dressings, identify characteristics and types of various cheeses, describe and prepare spreads and fillings used in sandwich making, prepare hot and cold sandwiches. Emphasis will be placed on workmanship, design, creativity, and industry standards for production time.
Credits
4.00
CULA 103
| CRN | Instructional method | Instructor | Location | Start date | Seats available* | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 10261 | Face-to-face Synchronous | Ryan Cumming | Whitehorse (Ayamdigut) | 7 | ||||||||||||||||||||||||
Class schedule
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