CU 130

Cooking Methods – I

Remington College · UGRD · Fall 2026

1 section

Catalog description

This course provides lecture and lab experience in the variety of dry and moist cooking methods used in vegetable and starch food preparation. Topics also covered: prep, plating, and presentation. Prerequisites: None

Sections

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Class #remington_online_dallas-0045Fall 2026UGRD5.50 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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