| CA 204 P - Culinary Essentials II | |
|---|---|
| Full title: | Culinary Essentials II |
| CRN: | 22018 |
| Course description: | A continuation of CA 104. Students will refine knife skills and general cooking techniques. Topics include meat fabrication, fruit and vegetable fabrication, and an introduction to modern and traditional sauces. (S) |
| Instructor: | Charles Broz (Charles.Broz@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 20 | 19 | 1 | 20 | 0 | 20 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | January 18, 2016 |
| End: | May 13, 2016 |
| Weeks: | 16 |
| Census date: | February 5, 2016 |
| Registration dates: | November 1, 2015 - January 25, 2016 |
| Last day to drop: | January 25, 2016 |
| Last day to withdraw: | June 10, 2016 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| M | W | 10:00am - 12:50pm | Food Science 99 | |||||
| Course fees | |||
|---|---|---|---|
| Amount | Unit | Detail code | Description |
| $150 | Flat fee | PFEF | FCS - Culinary Arts |