Fall 2021
Breakfast and Cold Foods CUL103
3.00 Credit
Flex Start Flex Start Classes

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.

Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to: https://www.estrellamountain.edu/institutes/culinary-institute/orientation For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.

Class Availability: Closed
Waitlist: 5 slots available of 5
Instructor
Staff
Class Number Delivery Days Dates Times Type
12659 In Person M October 25, 2021 - December 17, 2021 8:00am - 12:10pm Lecture
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
October 29, 2021 November 15, 2021 0001 $100.00

Books and Materials

Textbook information pending.

Location

  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM REGION