Schedule of courses -

Details about the Fall 2012 course you selected


Subject:

Culinary Arts

Title:

CULN-220 Advanced Cuisine - (SC) - 5 Units

Instructor:

Bernhardt, P

Prerequisite: CULN 120 or equivalent

Recom: Eligibility for ENGL 122 or equivalent Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on t



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-220

1160

MTWTH

9:00-2:35pm

HRM-LAB

5 Units

9/04 - 11/21


Catalog Course Description
CULN-220 Advanced Cuisine
5 - 5 Units SC
Degree Applicable
Variable Hours
 
Prerequisite: CULN 120 or equivalent
Recommended: Eligibility for ENGL 122 or equivalent Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms dependin
Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
This course builds upon student skills honed in the fundamentals of cuisine course, emphasizing preparation of individual plates. Seasonal cooking and market variations, healthy cooking, curing meats, preparing flavored oils and dressings, and composition of effective menu items are integrated into the food preparation activities. CSU

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