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Details about the Spring 2014 course you selected


Subject:

Culinary Arts

Title:

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

Instructor:

Bernhardt, Paul

Prerequisite: CULN-120 or equivalent

Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening and a California Food Handlers Certificate 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.

Note: Section 2251 will not meet on: 2/3, 2/4, 2/5 and 2/6/14



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-220

2251

MTWTH

9:00-2:25pm

HRM-LAB

5 Units

1/27 - 5/01


Catalog Course Description
CULN-220 Advanced Cuisine
5 unit(s)        SC
  • 270 hours Laboratory per term
  • Prerequisite: CULN-120 or equivalent
  • Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening and a California Food Handlers Certificate 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 on skills developed in the fundamentals of cuisine course (CULN-120), 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. Students will develop basic supervisor and kitchen management skills. CSU

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