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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.
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:Offered in Fall.

Spring 2010 Offerings

CourseSecBegEndDaysInstructorNotes
CA 105011:00p
1:00p		3:40p
3:40p		M,T,W,Th
M,T,W,Th		Klinkenber
  • This section begins on Jan 13 and ends on Mar 9.

Fall 2009 Offerings

CourseSecBegEndDaysInstructorNotes
CA 105017:00a
7:00a		12:30p
12:30p		M,W
M,W (lab)		Tucker, B
  • This section begins on Aug 17 and ends on Oct 9.
CA 105025:00p
5:00p		10:30p
10:30p		M,W
M,W (lab)		Klinkenber
  • This section begins on Aug 17 and ends on Oct 9.
CA 105031:00p
1:00p		3:40p
3:40p		M,T,W,Th
M,T,W,Th (lab)		Klinkenber
  • This section begins on Aug 17 and ends on Oct 9.

Culinary Arts Courses

NumberTitleHours
CA 105Culinary Fundamentals2-4-4
CA 115Culinary Applications2-4-4
CA 120Baking Fundamentals2-4-4
CA 150Culinary Math0-0-3
CA 200Meat, Poultry and Fish2-3-3
CA 210Garde Manger2-3-3
CA 220Pastry Fundamentals2-3-3
CA 230International Cuisine2-4-4
CA 290Work Exp Practicum & Seminar1-1-3