CA 204 P - Culinary Essentials II | |
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Full title: | Culinary Essentials II |
CRN: | 21329 |
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 | |||||
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Current | Waitlist | ||||
Max | Curr | Avail | Max | Curr | Avail |
20 | 9 | 11 | 20 | 0 | 20 |
Grading | |
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Grade mode: | Normal (A,B,C,D,F,I,W) |
Course dates | |
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Starts: | January 15, 2018 |
End: | May 11, 2018 |
Weeks: | 16 |
Census date: | February 2, 2018 |
Registration dates: | November 5, 2017 - January 22, 2018 |
Last day to drop: | January 22, 2018 |
Last day to withdraw: | April 13, 2018 |
Meeting dates and times | ||||||||
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Days | Time | Location | ||||||
M | W | 10:00am - 12:50pm | Food Science 99 |
Course fees | |||
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Amount | Unit | Detail code | Description |
$150 | Flat fee | PFEF | FCS - Culinary Arts |