Details about the Spring 2013 course you selected |
Subject: | Culinary Arts |
Title: | CULN-220 Advanced Cuisine - (SC) - 5 Units |
Instructor: | Bernhardt, P |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-220 |
2251 |
MTWTH |
9:00-2:25pm |
HRM-LAB |
5 Units |
1/28 - 5/02 |
|
| Catalog Course Description | ||
| CULN-220 Advanced Cuisine | ||
| 5 - 5 Units | SC | NR |
| Credit - 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 | ||
|
Back to the search results page. | Start a new search. |
