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 Winter 2013 1265 GREGORY schnorr View Syllabus Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini   X         X       *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)