Course: Culinary Practicum 3

Catalog Number: 10316125

COREQUISITES: 10316122 Classic and Contemporary French Cuisine

Credits: 2.00

...incorporates fundamental theories and techniques learned during the first, second and third semesters in a restaurant setting. Activities may include day, evening, and weekend requirements.

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Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

Spring 2018   01/22/2018 TO 05/11/2018
Summer 2018   06/04/2018 TO 08/17/2018
Fall 2018   08/27/2018 TO 12/21/2018