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.
|35347||Hybrid||W||March 31, 2021 - May 22, 2021||8:00am - 12:30pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|April 5, 2021||April 21, 2021||0001||$100.00|