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Apr 25, 2024
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2010-2011 Catalog [ARCHIVED CATALOG]
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CA 216 - Advanced Professional CookingLecture - Lab - Credit Hours: 4-8-6
Practical experience in high quality, large-volume hotel operations with experience in banquets and a la carte specialties from basic steps to final serving and evaluation.Prerequisite: CA 102 , CA 106 , CA 112 and CA 116 .Corequisite: CA 214 and CA 215 .
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