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CULA 221 Syllabus: Fruits, Vegetables and Farinaceous Products
Conditional Remix & Share Permitted
CC BY-NC-SA
CULA 221 Syllabus: Fruits, Vegetables and Farinaceous Products
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CULA 221 Syllabus created by Chef Marcelle Bienvenu for the course on fruits, vegetables, and farinaceous products at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Date Added:
07/30/2019
MoreLess
Fruits, Vegetables, & Farinaceous Products
Conditional Remix & Share Permitted
CC BY-NC-SA
Fruits, Vegetables, & Farinaceous Products
Rating
0.0 stars

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:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Date Added:
07/30/2019
MoreLess