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Course Details

Course Number

10316108

Credits

2.00

Description

Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.

Prerequisites: 10-316-100 SANITATION FOR FOOD OPERATIONS and 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.

Class Details

Days & Times Room Instructor Meeting Dates
Monday 8:00AM - 2:00PM E112-Wausau Campus Culinary Jonathan Reinke -

Fees

$435.40

Last date to enroll

Class Status

Open

Capacity

18

Available Seats

6
This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval.