Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-225JB Competition Catering - Level 2 - (P/NP) - .5 Unit |
Instructor: | Bernhardt, P |
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Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
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CULN-225JB |
4696 |
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HRM-KITCHEN |
.5 Unit |
11/26 - 11/30 |
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| Catalog Course Description | ||
| CULN-225JB Competition Catering - Level 2 | ||
| 0.5 Unit | CR/NC | |
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| Prerequisite: CULN 105 and CULN 153 or equivalents (may be taken concurrently) | ||
| Recommended: CULN 225JA and eligibility for ENGL 122 or equivalents 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 | ||
| 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. | ||
| This course engages students in the preparation and presentation of both hot and cold foods, desserts, and buffet platters on an advanced level. CSU | ||
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