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, grilling, and restaurant hot line production and organization. Prerequisite: CAP 245 or concurrent enrollment and CAP 235 and CAP 240.

10 Seats
Not Open
CAP248.A5 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Hot Line Production III

CAP248.A5 6 027 0107 MTWTh 10:40a - 1:30p 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 27, 2020, 8:45 pm
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