Class Schedule

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Introduces basic quantity food cooking with an emphasis on meat, poultry, seafood fabrication, portion control, and preservation. Students will also develop skills in knife and tool handling and equipment operation. Prerequisite: CAP 100 and CAP 103 and CAP 110.

10 Seats
Not Open
CAP115.A2 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Meat, Poultry, and Seafood Fabrication

CAP115.A2 6 027 0102 MTWTh 7:40a - 10:40a McLean, Scott
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
This class is at our Olympia Campus.
September 23, 2020, 2:15 pm
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