CA216 — Professional Cooking I
CA 216 - Professional Cooking I CA 216 - Professional Cooking I Lecture: .5 Lab: 5 Introduction to professional cookery in a fine dining setting. Focusing on an introduction to modern cooking, soup and sauce techniques. This is an eight-week course. Is course repeatable for credit? No Mode of Delivery Traditional Semesters pring
Prerequisites: CA102, CA106, CA112, CA152, CA156, CA116