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, pan searing, and poaching, and restaurant hot line production and organization. Prerequisite: CAP 235 and CAP 240.

7 Seats
CAP245.A5Y Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Hot Line Production II

CAP245.A5Y 6 027 0107 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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