CA 105 - Culinary Fundamentals
| Description: | CA 105 is a study of the fundamental elements of the food service industry, including terminology, equipment identification and usage, information regarding types of foods and trends in the industry, and basic preparation techniques. Students will break down and operate kitchen equipment and learn and use the following: cookery methods, product identity, soups, stocks and sauce, and the function of production kitchen. Students will also be taught culinary math and its application to yields and recipe costs. |
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| Credit hours: | 2-4-4 |
| Applicability towards graduation: |
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| Offered: | Offered in Fall. |
Spring 2010 Offerings
| Course | Sec | Beg | End | Days | Instructor | Notes |
|---|---|---|---|---|---|---|
| CA 105 | 01 | 1:00p 1:00p | 3:40p 3:40p | M,T,W,Th M,T,W,Th | Klinkenber |
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Fall 2009 Offerings
| Course | Sec | Beg | End | Days | Instructor | Notes |
|---|---|---|---|---|---|---|
| CA 105 | 01 | 7:00a 7:00a | 12:30p 12:30p | M,W M,W (lab) | Tucker, B |
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| CA 105 | 02 | 5:00p 5:00p | 10:30p 10:30p | M,W M,W (lab) | Klinkenber |
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| CA 105 | 03 | 1:00p 1:00p | 3:40p 3:40p | M,T,W,Th M,T,W,Th (lab) | Klinkenber |
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Culinary Arts Courses
| Number | Title | Hours |
|---|---|---|
| CA 105 | Culinary Fundamentals | 2-4-4 |
| CA 115 | Culinary Applications | 2-4-4 |
| CA 120 | Baking Fundamentals | 2-4-4 |
| CA 150 | Culinary Math | 0-0-3 |
| CA 200 | Meat, Poultry and Fish | 2-3-3 |
| CA 210 | Garde Manger | 2-3-3 |
| CA 220 | Pastry Fundamentals | 2-3-3 |
| CA 230 | International Cuisine | 2-4-4 |
| CA 290 | Work Exp Practicum & Seminar | 1-1-3 |