CA 216 - Professional Cooking I

Credit Hours 3
Lecture: .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, CA 152, CA 156, and CA 116. Corequisite(s): Take CA 256 concurrently.
Is course repeatable for credit? No
Mode of Delivery Traditional
Semesters Offered Spring