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 restaurant style hot line production and organization and café style short order breakfast and lunch production. Prerequisite: CAP 235 or current enrollment, and CAP 125, and CAP 130.

1 Seat
CAP240.A3Y Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Hot Line Production I

CAP240.A3Y 6 027 0107 WTh 8:30a - 2:30p 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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