Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits0.5PrerequisiteCourse Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50. Transfers ToNot transferableDescriptionLearn to achieve deep, rich flavors by way of braising various types of seasonal vegetables. This classic technique when applied to vegetables can produce results in a relatively short amount of time. In this course, students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global plant-based dishes. Students will prepare a variety of braised vegetarian dishes. 