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.
|38207||In Person||TR||October 20, 2020 - December 11, 2020||9:30am - 12:10pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|October 26, 2020||November 10, 2020||0001||$100.00|