Detailed Course Information |
Spring 2023
Apr 20,2024 |
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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 Workforce Development Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education Restrictions: Must be enrolled in one of the following Levels: Skills Development Credit May not be enrolled in one of the following Colleges: College Now Must be enrolled in one of the following Majors: Commercial Cooking Food Production/Prep Cook Commercial Cooking Culinary and Baking Prerequisites: Credit level CA 162 Minimum Grade of C- |
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