Course description
Students will learn, through demonstration to prepare, plate and present foods in a professional working kitchen
Course details
Hours:
42
Credits:
2
Prerequisites:
None
Corequisites:
None
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Registration dates
Not all courses are offered each term.
Fall 2026 registration is open.Winter 2027 registration opens November 2, 2026.
Delivery options
In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration
Online - Asynchronous: 100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates
Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates
Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery