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Master Course Outline
Culinary Trends and Concepts

Course Number: CA 252
Credits: 2
Hours per Quarter: 30

Lecture Hours:10    Lab Hours:20


Description
Practice techniques of sous vide, molecular astronomy and food for photography. 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
 
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)