Catalog Number: 10316125
COREQUISITES: 10316122 Classic and Contemporary French Cuisine
...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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|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|