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Master Course Outline
Introduction to the Culinary Arts

Course Number: CA 112
Credits: 10
Hours per Quarter: 160

Lecture Hours:40    Lab Hours:120


Description
Provides an introduction to the hospitality and culinary arts profession through the History, Terminology and current Career Options. Classical knife skills are practiced and produced along with basic butchery of meats and seafood. Learn the techniques of classical and contemporary soups, stocks, mother sauces and their derivates . Roux based sauces, emulsions, purees, stock preparations and a variety of soups. Prerequisite: Instructor permission.

Intended Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 112
Fall 2014
1267
Jay Entrikin
CA 112
Spring 2014
1272
Jay Entrikin
CA 112
Fall 2013
1267
Jay Entrikin
CA 112
Spring 2013
1272
Jay Entrikin


Two Year Projected Schedule

Year One* Year Two**
Fall
Winter
Spring
Summer
Mini 
Fall
Winter
Spring
Summer
Mini
X
 
X
 
 
X
 
X
 
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)