Class Schedule

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Introduces basic quantity food cooking and the further development of skills in knife, tool, and equipment handling. Emphasizes vegetable and starch preparation and basic sauce station production and organization, including an introduction to stocks, grand sauces and their derivatives, and soup formulas. Prerequisite: Completion of CAP 100 and CAP 103 or concurrent enrollment in CAP 100 and CAP 103.

9 Seats
CAP110.A1Y Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Culinary Fundamentals

CAP110.A1Y 7 027 0102 MTWTh 7:40a - 10:40a Wallace, Emily
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
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.
May 5, 2022, 3:30 pm
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