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Spring 2017 Semester Courses

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303-603C The Basic Cook: Poach/Braise

Cooking with liquids can bring out the delicate flavor of seafood and poultry as well as tenderize less expensive cuts of meat. Hands-on recipes will include a variety of foods prepared using this technique.

Course Credits

.1

Sections this Semester

Offering number: 303-603C-001

CRN: 21121
Tuition/fee: $30.10
Seats Open: 3
Instructor: Owsiany, Jessica A
Dates: 02/14/17-02/14/17
Days: Tuesday
Times: 06:00pm-08:50pm
Room: WK114

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