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PCA-102 Short Order

3 credits


This course introduces students to the principles and preparation methods of egg dishes, dairy products and cheeses, sandwiches, salads, dressings and condiments. The principles and methods of different types of sandwiches and salads and their ingredients will be introduced, and consideration to regional based sources of protein, produce and dairy products will be reviewed.


Prerequisite(s):

  • Admission to the Culinary Arts Program.

For more information visit our timetable

For information about transferability: BCTransferGuide.ca