CA 152 - Quantity Food Preparation II

Credit Hours 3
Lecture: 0.5 Lab: 5
This course is designed to give students a continuation of the workings, operation, sanitation management and fundamental kitchen management practices of a commercial foodservice operation. Students will learn and apply professional cooking methods and preparation techniques including the use of proteins, produce, grains, dairy products, and staple groceries in preparation of breakfast cookery, entrees, sauces, soups, side dishes, and salads. Corequisite(s): CA 112
Notes: CA 112 is taken the first eight weeks of the semester and CA 152 during the second eight weeks. Students must successfully pass CA 112 in order to take CA 152.

Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring, Summer