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Description

Overview:
This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.
Subject:
Culinary Arts
Material Type:
Textbook
Author:
Provider:
LOUIS: The Louisiana Library Network
Date Added:
03/11/2021
License:
Creative Commons Attribution Non-Commercial Share Alike Creative Commons Attribution Non-Commercial Share Alike
Language:
English
Media Format:
Downloadable docs, Text/HTML

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