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Master Course Outline
Culinary Arts Methods

Course Number: CA 120
Credits: 9
Hours per Quarter: 140

Lecture Hours:40    Lab Hours:100


Description
Develop basic skills and apply the principles of food safety and sanitation, workplace safety, food preparation, and cooking methodologies in a kitchen lab setting. Produce food products through various moist and dry heat cooking methods. Prerequisite: CA 112

Intended Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 120
Summer 2014
1265
Gregory Schnorr
CA 120
Winter 2014
1265
Gregory Schnorr
CA 120
Summer 2013
1265
Gregory Schnorr
CA 120
Winter 2013
1265
GREGORY schnorr


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)