Detailed Course Information |
Fall 2015
Oct 31,2024 |
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| CA 292 - Advanced Cooking Theories 1 |
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Prerequisite: CA 163, CA175, CA 200, HRTM 105, HRTM 106. Contemporary and advanced food preparation emphasizing the cold kitchen, garde manger. Students practice and serve dishes to the public in the student-run dining room, rotating through restaurant and kitchen positions, developing, planning and serving a garde manger-themed dinner menu.
0.000 TO 7.000 Credit hours 0.000 TO 48.000 Lecture hours 0.000 TO 108.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lab, Lecture All Sections for this Course CA & Hotel/Rest/Tour Mgmt Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education Restrictions: Must be enrolled in one of the following Levels: Credit May not be enrolled in one of the following Colleges: College Now Prerequisites: Credit level CA 163 Minimum Grade of P and Credit level CA 175 Minimum Grade of P and Credit level CA 200 Minimum Grade of P and Credit level HRTM 105 Minimum Grade of C- and Credit level HRTM 106 Minimum Grade of C- |
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