Class Schedule

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CULINARY ARTS PROGRAM

CAP115

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.

4329
10 Seats
Not Open
CAP115.A2Y Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Meat, Poultry, and Seafood Fabrication

CAP115.A2Y 6 027 0102 MTWTh 7:30a - 10:40a McLean, Scott
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.
June 16, 2021, 10:30 am
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