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Master Course Outline
A la Carte Cooking

Course Number: CA 261
Credits: 8
Hours per Quarter: 140

Lecture Hours:20    Lab Hours:120


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


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 261
Winter 2016
1273
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)