CA 256 - Advanced Professional Cooking

Credit Hours 3
Lecture: 0.5 Lab: 5
Advanced techniques in professional cooking in a fully operational and culinary run restaurant, open to the public. Advanced modern cooking techniques and skills will be covered and executed by students as they rotate through the various stations in the commercial kitchen. This is an eight-week course. Prerequisite(s): CA 102, CA 106, CA 112, CA152, CA156, and CA 116 completed with a minimum grade of “C”. Corequisite(s): CA 216
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 Spring