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Spring 2024
May 24,2024
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CA 294 - Advanced Cooking Theories 3
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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Release: 8.5.4