Class Schedule

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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.

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 Staff
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
This class is at our Olympia Campus.
September 25, 2020, 8:45 pm
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