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Master
Course Outline
A la Carte Cooking
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| Course
Number: CA 261 |
| Credits: 8 |
Hours per Quarter: 140
Lecture Hours:20
Lab Hours:120
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Description
Develop basic skills and apply the principles of a la carte cooking for the restaurant. Students will create the menu, order food products to budget, prepare par levels of products to support menu of functioning restaurant. They will work through each station in the kitchen through the course.
Prerequisite: CA 120. Co-requisite: CA 260 & CA 262. |
Intended
Skills and Attitude Outcomes |
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Syllabi
Listing
| Course |
Year
Quarter |
Item |
Instructor |
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There
are no syllabi listed at this time
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*Year one is all odd years
(2003-2004)
**Year two is all even years (2004-2005)
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