CULI 1137 — Vegetable, Egg, Starch, Pasta

Building on skills learned in previous classes, the student will prepare vegetables, advanced potatoes and starches, vegetarian specialties, pasta dishes, and luncheon omelettes and egg dishes for the public. Emphasis is placed on method of work, preparation, service techniques and the final products. This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.