Detailed Course Information |
Fall 2021
Apr 19,2025 |
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| CA 160 - Introduction to Cooking Theories 1 |
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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 Business,Technology and Trades Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education Restrictions: May not be enrolled in one of the following Colleges: College Now Must be enrolled in one of the following Majors: Culinary Arts & Food Srv Mgt Commercial Cooking Food Production/Prep Cook Prerequisites: Credit level CA 175 Minimum Grade of C- |
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