2015-2016 Catalog 
    
    Mar 29, 2024  
2015-2016 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: COMPASS 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 079  and ENG 089 , or ENG 096