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CUL 253.7
Professional Meat and Sauce Preparation
Description:A practical course focusing on stocks, soups, and sauces and the identification and fabrication of meats, poultry, fish, and shellfish. Includes further development of the student's knife skills. Industry standards of sanitation and safety are implemented.
Prerequisites:Course Completion or Concurrent Enrollment in CUL 250, CUL 250.1, CUL 252.3 and CUL 253.6 (or formerly CUL 253.1); OR Course Completion or Concurrent Enrollment in DIET 50, CUL 250.1, CUL 252.3 and CUL 253.6 (or formerly CUL 253.1)
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Grading Type:Grade Only
Sections listed are for Fall 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart1149T7:00 am - 1:35 pmCason JB. Robert Burdo Culinary Arts Center, Santa Rosa Campus49231.50Ended2415908/20-10/0810/8/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook