CA 292 - Advanced Cooking Theories 1 |
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.
7.000 Credit hours 30.000 TO 36.000 Lecture hours 120.000 TO 144.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lecture plus Lab CA & Hotel/Rest/Tour Mgmt Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |