Class Schedule

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CULINARY ARTS PROGRAM

CAP110

Introduces basic quantity food cooking and the further development of skills in knife, tool, and equipment handling. Emphasizes vegetable and starch preparation and basic sauce station production and organization, including an introduction to stocks, grand sauces and their derivatives, and soup formulas. Prerequisite: CAP 100 and CAP 103 or concurrent enrollment.

7194
10 Seats
Not Open
CAP110.A1 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Culinary Fundamentals

CAP110.A1 7 027 0102 MTWTh 7:40a - 10:40a Wallace, Emily
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
This class is at our Olympia Campus.
February 18, 2020, 4:45 pm
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