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May 20, 2024
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2023-2024 Catalog [ARCHIVED CATALOG]
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CA 216 - Professional Cooking ICredit Hours 3 Lecture: .5 Lab: 5 Introduction to professional cookery in a fine dining setting. Focusing on an introduction to modern cooking, soup and sauce techniques. This is an eight week course. Prerequisite(s): CA 102, CA 106, CA 112, CA 152, CA 156, and CA 116. Corequisite(s): Take CA 256 concurrently. Is course repeatable for credit? No Mode of Delivery Traditional Semesters Offered Spring
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