CA 101 — Culinary Arts Orientation and Techniques
Units: 4 Lecture Hours: 36 Activity Hours: 72 Outside Hours: 108 Grading Method: Letter Credit Status: Credit, degree applicable Conditions of Enrollment: Prerequisite: CA 100 Students will learn the fundamentals of food preparation and fabrication, focus on quality standards of production, and apply basic cooking techniques used in modern commercial kitchens. Laboratory practicum includes knife skills, cookery of starch and vegetables, preparing stock and mother sauces, and fabrication of poultry, meats, and seafood. High standards of professionalism, sanitation, kitchen safety, and work habits are emphasized.