Sauces and Marinades HOSF 9187 Email to a Friend From classic, careful preparation to à la minute finishing touches, sauces and marinades are a cornerstone of modern cooking. Learn how to use sauces and marinades to take your dishes to the next level. Note(s) You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed HOSF 9088 Culinary Arts I or an approved equivalent. Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: S83847 Date(s) Day(s) Time Building Room 04 May 2016 – 08 Jun 2016 W 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $373 (includes food used in class) CRN is Closed CRN: S83585 Date(s) Day(s) Time Building Room 26 Jun 2016 – 14 Aug 2016 Su 1 – 5 p.m. SJB TBA Hours: 24 Fee: $373 (includes food used in class) Register Now Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.