Spring 2021
Breakfast and Cold Foods
CUL103
3.00 Credit
Flex Start 
Cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapTs and hors d`oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches. Prerequisites: None.
Class Availability: started
Class has already started
Instructor
| Class Number | Delivery | Days | Dates | Times | Type |
|---|---|---|---|---|---|
| 35347 | Hybrid | W | March 31, 2021 - May 22, 2021 | 8:00am - 12:30pm | Lecture |
Flex Start Class
| Last full refund date | Student Last Date to Withdraw | Section no. | Class Fees |
|---|---|---|---|
| April 5, 2021 | April 21, 2021 | 0001 | $100.00 |
Books and Materials
- Professional Chef (Required)
- 9th edition (2011)
- ISBN: 9780470421352
- Publisher: John Wiley & Sons, Incorporate
- Author: Culinary Inst of America
- Type: Textbook
- Estimated Price: $100.25 (new)
- New Retail Price: 100.25, New Rental Fee: 80.20.
Location
- Estrella Mountain Community College
- Komatke Hall C
- KOM C 109
