Class Schedule

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Introduces basic salad and cold sandwich preparation for volume food service operations. Organization of pantry and delicatessen stations with an emphasis on speed, quantity production, and plate presentation. Prerequisite: CAP 115 or concurrent enrollment, and CAP 100, CAP 103 and CAP 110.

8 Seats
CAP120.A2Y Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Cold Food Production

CAP120.A2Y 6 027 0107 MTWTh 10:40a - 1:30p Wallace, Emily
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)$48.00 ONLINE FEE ($8.00 per credit)
These classes have planned times for attendance, which are indicated in the schedule. Depending on COVID-19 circumstances, real-time instruction will be either on online or on campus. The instructor will inform students of the arrangements prior to the start of the quarter.
This class is at our Olympia Campus.
September 24, 2021, 8:00 pm
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