|
|
|
May 16, 2024
|
|
2015-2016 Catalog [ARCHIVED CATALOG]
|
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 .
|
|
|