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Fall 2022
Oct 02,2022
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CA 160 - Introduction to Cooking Theories 1
This class will introduce students to tools and equipment, culinary history, terminology and culinary concepts. Focus is on basic culinary theory, introduction to cooking techniques and fundamentals, and practical application of safety and sanitation concepts.
Program Restriction: Must be enrolled in the Commercial Cooking or Food Production program
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, Lecture plus Lab
All Sections for this Course

Workforce Development Division
Culinary and Baking & Pastries Department

Course Attributes:
Tuition, Career and Technical Education


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