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Master Course Outline
Latin American Cooking

Course Number: CA 251
Credits: 2
Hours per Quarter: 30

Lecture Hours:10    Lab Hours:20


Description
Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional Mexico and other Central American countries, exploring regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120

Intended Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 251
Spring 2014
1277
Robin Leventhal


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)