Class Schedule

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Covers advanced cold food presentation including the preparation of hors ?oeuvres and canap├ęs, pates, terrines, galantines, and cured and smoked foods. There is an emphasis on cold food artistry. Prerequisite: CAP 115 and CAP 120.

10 Seats
Not Open
CAP125.A3 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Garde Manger

CAP125.A3 6 027 0107 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.
September 25, 2020, 8:45 pm
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