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Details about the Fall 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-225JB Competition Catering - Level 2 - (P/NP) - .5 Unit

Instructor:

Bernhardt, P

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

Recom: 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 and u

Hours by arr



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-225JB

4696

HSF-KITCHEN

.5 Unit

8/18 - 12/04


Catalog Course Description
CULN-225JB Competition Catering - Level 2
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: 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. 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 an advanced level. CSU

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