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. Prerequisites CA 102, CA 106, CA 112, CA 152, CA 156, and CA 116. Corequisites Take CA 256 concurrently.
Is course repeatable for credit? No
Mode of Delivery Traditional
Semesters Offered Spring