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The Seasonal Kitchen And Pantry
Course #10316111- Type
- Post Secondary
- Credits
- 2.00
- Subject
- Culinary Arts
Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.
- Conditions
- Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316100 - Sanitation For Food Service Op, CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts] And Student has satisfied all of the following: [Student has completed any of the following course(s): SOCSCI 10809198 - Intro to Psychology, SOCSCI 10809199 - Psychology of Human Relations]
Availability & Registration
We offer the following class sections for this course (10-316-111). View more class specific details and registration information by selecting a class number.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Fall | 
Open |
Aug 31 –
Nov 2
|
Aug 29 | In-Person | Wausau Main Campus |
Aug 31 – Nov 2
Monday
08:00 AM - 02:00 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
|
View Rates |