CA 216 - Professional Cooking I

Credit Hours: 3
Lecture: 0.5 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 and CA 116 Corequisite(s): CA 214 and CA 215
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional

Is this a Human Relations/Diversity Course? No