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 breakdown 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.
Credit hours:2-4-4
Applicability towards graduation:
  • Certificate or degree - All Certificates, AAS, ALS
  • Group requirement - Not Applicable
  • Area of concentration - Not Applicable
Offered:Fall

Fall 2008 Offerings

CourseSecBegEndDaysInstructorNotes
CA 105019:00a11:40aM,WKlinkenber
CA 105021:00p3:40pT,ThKlinkenber
CA 105036:00p8:40pM,WKlinkenber

Culinary Arts Courses

NumberTitleHours
CA 105Culinary Fundamentals2-4-4
CA 115Culinary Fundamentals2-4-4
CA 120Baking Fundamentals2-4-4
CA 200Meat, Poultry, and Fish2-3-3
CA 210Garde Manger2-3-3
CA 220Pastry Fundamentals2-3-3
CA 230International Cuisine2-4-4