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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
Course
Year Quarter
Item
Instructor  
CA 252
Fall 2016
1275
Robin Leventhal
CA 252
Spring 2014
1266
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)