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Entrees and Sauces 2 (CULI 1273)

Building on previously learned skills, the student will prepare à la Carte entrees, sauces and garnishes for the dinner service. Emphasis is placed on plate presentation techniques.


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
60309 TBATo Be Assigned
BWY-B - Rm. 1215
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1830 - 1929
17-Jul-2017
to 08-Sep-2017
Gill, Collin
40205 TBATo Be Assigned
DTN - Rm. 316A
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1700 - 1829
31-Jul-2017
to 24-Aug-2017
Gill, Collin
40205 TBATo Be Assigned
DTN - Rm. 240
FM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1159
25-Aug-2017
Gill, Collin

To register for this course, check the information for your program: