| HTCA 266 U - Specialty Cooking | |
|---|---|
| Full title: | |
| CRN: | 22634 |
| Course description: | This course covers the fundamentals of specialty positions in a commercial kitchen including baking, cold preparation, sauces, and fry cook. It will include exposure to commercial equipment and processes. Prerequisite: HTCA 151. |
| Instructor: | Thomas James (Thomas.James@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 18 | 3 | 15 | 10 | 0 | 10 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | April 20, 2015 |
| End: | May 15, 2015 |
| Weeks: | 4 |
| Census date: | May 15, 2015 |
| Registration dates: | November 9, 2014 - April 22, 2015 |
| Last day to drop: | April 22, 2015 |
| Last day to withdraw: | May 15, 2015 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| M | T | W | R | 10:00am - 12:30pm | Ruidoso Branch Comm College 109 | |||
| Course Pre-requisites | ||||||
|---|---|---|---|---|---|---|
| Connector | ( | Test | Test score | Course | Concurrent? | ) |
| HTCA 263 U | ||||||
| Course Co-requisites | |
|---|---|
| Course | Course title |
| HTCA 266LU | Specialty Cooking Lab |