Catalog Number: 10316111
PREREQUISITE: 10109105 or 10316105 Culinary Practicum 1
...includes basic concepts of timing, seasoning and fine garnishing.Focus is placed upon the preparation and plating of appetizers and hors d'oeuvre, salads, vegetables, fruits, dressings, garnishing and displays. The learner will participate in a variety of class projects and catering assignments. Teamwork, communication skills, sanitation, safety, cost control, professionalism are emphasized.
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|Fall 2018||08/27/2018 TO 12/21/2018|
|Spring 2019||01/21/2019 TO 05/10/2019|
|Summer 2019||06/03/2019 TO 08/16/2019|