Fruit, Vegetable and Starch Preparation
Session
Regular Academic Session
Class Number
43615
Career
Credit
Units
3 units
Grading
Graded
Description
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class Actions
Class Details
Instructor(s)
Zachary Shupe
Meets
We 4:00PM - 9:00PM
Dates
01/13/2020 - 05/11/2020
Room
8113 - Classroom
Instruction Mode
In Person
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
5
Seats Open
5
Class Capacity
10
Wait List Total
0
Wait List Capacity
0