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Appetizers and Hors d'oeuvres (CULI 1253)

This segment concentrates on the preparation of modern hot and cold plated appetizers and buffet specialties including pates, terrines and galantines. Also included are the preparation of canapés, hot and cold hors d'oeuvres, and finger foods and the methods of their presentation.


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

CRN Fee Campus - Room Day(s) Time Date Instructor
40193 TBATo Be Assigned
DTN - Rm. 403
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1414
23-May-2017
to 16-Jun-2017
Gill, Collin
60296 TBATo Be Assigned
BWY-B - Rm. 1215
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1459
19-Jun-2017
to 14-Jul-2017
Chow, Carol

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