2010-2011 Catalog 
    
    Mar 28, 2024  
2010-2011 Catalog [ARCHIVED CATALOG]

CA 101 - History and Fundamentals of Culinary Arts

Lecture - Lab - Credit Hours: 2-0-2
This class covers basic competencies needed to understand the food service industry, including terminology, gastronomy, and computers. The historical perspective of the class will help students develop an understanding of why cuisine and food preparation methods have evolved. The class will cover the history of food from prehistoric times through today. The content will focus on how historical events influence the food service industry today.Prerequisite: Placement into ENG 021  and ENG 099 , or minimum grade “C” in ENG 020  and ENG 098 .