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 There are no syllabi listed at this time Course Year Quarter Item Instructor   Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini X   X X   X   X X   *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)