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, souffles, pasta, complex sauces, saute, 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 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)