Catalog Entries |
Spring 2022
Apr 29,2024 |
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| CA 294 - Advanced Cooking Theories 3 |
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Contemporary and advanced food preparation, emphasizing American regional cuisine. Students practice and serve traditional dishes from many American regional cultures to the public in the student-run dining room, rotating through restaurant and kitchen positions, developing, planning and serving an American regional-themed dinner menu. Program Restriction: Must be enrolled in the Commercial Cooking or Food Production program 8.000 Credit hours 30.000 TO 36.000 Lecture hours 150.000 TO 180.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lab, Lecture, Lecture plus Lab Non-Credit Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
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