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Winter 2025
Dec 14,2024
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CA 162 - Introduction to Cooking Theories 2
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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