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.
|12659||In Person||M||October 25, 2021 - December 17, 2021||8:00am - 12:10pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|October 29, 2021||November 15, 2021||0001||$100.00|