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Course Description

Transform your approach to cooking vegetables, potatoes, and grains in this hands-on course. Discover the art of creating vibrant dishes using essential techniques like sautéing, poaching, steaming, roasting, and grilling. Dive into the world of vegetable and starch preparation, including potatoes, pasta, rice, and other grains. Enhance your menus with fresh, exciting combinations and develop the art of cooking these staple ingredients. With the skills gained in this course, you will be able to use culinary techniques for cooking vegetables, potatoes, grains, and pasta. It is required that you complete CULG210 and CULG220 before enrolling in this course. Important information for students: Bring your own apron. Bring Tupperware/Ziplocks to take home your products. Wear flat, closed-toe shoes. Check your student portal for a map to get to the kitchen.

Course Information

CULG 240

Prerequisites

CULG220

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in

Section Title
Kitchen Skills IV - Vegetable Preparation & Cooking
Type
Discussion
Days
Monday
Time
6:00PM to 10:00PM
Dates
Nov 09, 2026
Type
Discussion
Days
Monday, Wednesday
Time
6:00PM to 10:00PM
Dates
Nov 16, 2026 to Nov 18, 2026
Schedule and Location
Contact Hours
12.0
Location
Delivery Options
Fully F2F w/online resources  
Course Fee(s)
Tuition non-credit $380.00
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