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 101; or minimum grade of “C” in one of the following: ENG 021 and ENG 099 ; or the EAP course sequence ENG 078 , ENG 079 , ENG 088 and ENG 089 ; or ENG 096 .