Course ID
101668
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $75. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Section
8001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
Course introduces students to the three main items of the cold kitchen; reception foods, canapes and hors d' oeuvres and buffet arrangements. Students gain hands-on experience in the production of pate, galantines, terrines, salads and other foods that enhance buffets. Students will also be introduced to the use of aspic, techniques of food sculpture and ice carving, plus modern ways of decorating and arranging platters.
Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
130
Day or Night Section
Day
Is Late Start
Late Start Only
Session
Normal
Class Subject Reference
Crytime Formatted
9:00 a.m.–1:50 p.m. • T TH • Dandini Campus • 03/05/24–05/02/24
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $75. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisite: CUL 100 and 108
Class Subject Abbr
CUL