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Master Course Outline
French and Mediterranean Cooking

Course Number: CA 240
Credits: 4
Hours per Quarter: 70

Lecture Hours:10    Lab Hours:60


Description
Learn and practice techniques for appetizers, salads, desserts, souffl├ęs, pasta, complex sauces, sauté, frying, roasting, broiling, poaching and grilling in context with classical French and Mediterranean specialties. Regions include France, Italy, Spain, Middle East and North Africa. Prerequisite: CA 120.

Intended Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 240
Winter 2013
1268
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)