CA152 — Foundations of Professional Cooking II
CA 152 - Foundations of Professional Cooking II CA 152 - Foundations of Professional Cooking II Lecture: 0.5 Lab: 5 This course is designed to give students a continuation of the workings, operation, sanitation management and fundamental kitchen management practices of a commercial foodservice operation. Students will learn and apply professional cooking methods and preparation techniques including the use of proteins, produce, grains, dairy products, and staple groceries in preparation of breakfast cookery, entrees, sauces, soups, side dishes, and salads. Students must successfully pass CA 112 in order to take CA 152. Is course repeatable for credit? No Variable Hour Exist No Mode of Delivery Traditional Is this a Human Relations/Diversity Course? No Is this an International Course? No Semesters all, Spring, Summer