Detailed Course Information |
Winter 2025
Nov 21,2024 |
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| CA 162 - Introduction to Cooking Theories 2 |
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This class continues to build the culinary theory, techniques and principles introduced in CA 160, Cooking Theories 1. Focus is on further developing students culinary understanding and skills through meat fabrication. 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 All Sections for this Course 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 Baking & Pastry Commercial Cooking Culinary and Baking Prerequisites: Credit level CA 160 Minimum Grade of C- |
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