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Culinary Arts Apprentice Level 2 (CULP 2001)

This course provides students with skills in menu planning, kitchen management and cost controls. New and advanced salads, soups, starches and vegetables, sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level.

Approximate Course Cost $690
Before selecting Register or Waitlist, take note of the CRN with start and end date as you will need to refer back to it.



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

CRN Campus - Room Day(s) Time Date Instructor Register
44305 DTN - Rm. 403
MM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1330 - 1959
05-Feb-2018
Salimian, Hamid
Register
44305 DTN - Rm. 307
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1959
07-Feb-2018
to 07-Mar-2018
Salimian, Hamid
Register
44305 DTN - Rm. 403
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1330 - 1429
07-Feb-2018
to 07-Mar-2018
Salimian, Hamid
Register
44305 DTN - Rm. 240
RM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1330 - 1829
08-Mar-2018
Salimian, Hamid
Register

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