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Detailed Course Information

 

Fall 2010
Apr 18, 2014
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Information Select the desired Level or Schedule Type to find available classes for the course.

CA 170 - Cooking Theories/Skill Dev I
This course beings with a thorough study of the basic safety and sanitation standards in a food service operation. Then the student will be presented with the basic skills, principles, and techniques used in the preparation of foods in volume feeding situations, such as restaurants and institutional food service operations. Emphasis will be placed on the vocabulary of cooking, menu terms, food quality standards, proper equipment use, and application of basic math skills to recipe conversions. Methods of instruction will include lecture, demonstration, individual and group projects. No prerequisite for CA 170; F CA 170 is a Prerequisite for CA 171; W CA 171 is a Prerequisite for CA 172; S 2 lecture, 8 lecture/lab hrs/wk.
6.000 Credit hours
22.000 Lecture hours
88.000 Other hours

Levels: Undergraduate
Schedule Types: Lecture/Lab

Career & Technical Division
Culinary Arts Department

Course Attributes:
Career Technical

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Restrictions:
May not be enrolled in one of the following Programs:     
      Dual Credit
Must be enrolled in one of the following Levels:     
      Undergraduate

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Release: 8.5.4