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Details about the Fall 2012 course you selected


Subject:

Culinary Arts

Title:

CULN-225JA Competition Catering - Level 1 - (P/NP) - .5 Unit

Instructor:

Bernhardt, P

Prerequisite: CULN 105 and CULN-153 or equivalents (may be taken concurrently)

Recom: Eligibility for ENGL 122 or equivalent Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the Culinary (CULN) office by the beginning of classes. Students are required to supply their own equipment and uniforms dependin

Hours by arr



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-225JA

4695

HRM-KITCHEN

.5 Unit

11/26 - 11/30


Catalog Course Description
CULN-225JA Competition Catering - Level 1
0.5 - 0.5 Units P/NP NR
Credit - Degree Applicable
Variable Hours
 
Prerequisite: CULN 105 and CULN-153 or equivalents (may be taken concurrently)
Recommended: Eligibility for ENGL 122 or equivalent Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the Culinary (CULN) office by the beginning of classes. Students are required to supply their own equipment and uniforms de
Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the Culinary (CULN) office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
This course engages students in the preparation and presentation of both hot and cold foods, desserts, and buffet platters on a beginning level. CSU

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