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CRC19: Courses

CAM 316 Hors D'oeuvres and Canapes

Units: 3

Hours: 18 hours LEC; 108 hours LAB

Prerequisite: CAM 300, 301, and 306 with grades of "C" or better

Advisory: CAM 310

Transferable: CSU

This course is designed to teach students the production of hors d'oeuvres and canapes. Hot and cold hors d'oeuvres as well as the production of canapes will be emphasized. Service styles, service issues, production pointers, and logistics of catering functions will be emphasized.
This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)