Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-216 Food and Wine Pairing - (SC) - 1.5 Units |
Instructor: | Bernhardt, P |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-216 |
8099 |
TH |
4:00-6:15pm |
HRM-NORSEMAN |
1.5 Units |
9/06 - 11/15 |
|
| Catalog Course Description | ||
| CULN-216 Food and Wine Pairing | ||
| 1.5 - 1.5 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course prepares students planning careers in restaurant management to present wines that complement menu offerings. CSU | ||
|
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