Catalog Entries |
Winter 2020
Apr 28,2024 |
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| CA 292 - Advanced Cooking Theories 1 |
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Prerequisite: CA 163, CA175, HRTM 105, HRTM 106, MTH 025 or higher. Contemporary and advanced food preparation emphasizing the cold kitchen, garde manger. Students practice and serve dishes to the public in the student-run dining room, rotating through restaurant and kitchen positions, developing, planning and serving a garde manger-themed dinner menu.
8.000 Credit hours 30.000 TO 36.000 Lecture hours 150.000 TO 180.000 Lab hours Syllabus Available Levels: Credit Schedule Types: Lecture plus Lab CA & Hotel/Rest/Tour Mgmt Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
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