Class Schedule

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Covers advanced quantity cooking with an emphasis on classical cooking methods and techniques, including pre-preparation and portion control. Emphasizes sauté, pan searing, and poaching, and restaurant hot line production and organization. Prerequisite: CAP 235 and CAP 240.

10 Seats
Not Open
CAP245.A5 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Hot Line Production II

CAP245.A5 6 027 0107 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 24, 2020, 8:45 am
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