COOK217 — Vegetables and Starches
COOK 217 - Vegetables and Starches COOK 217 - Vegetables and Starches Description This course provides the tools, theory and practical experience to prepare plant-based dishes, legumes, pulses and starches. Topics include mise en place, storage, safe handling, cooking methods, production and service. 3 Credits Time Guidelines The standard instructional time for this course is 60 hours.