Assistive Menu

CA 115 - Culinary Applications

Description:CA 115 will focus on development of 1) strong basic culinary skill, 2) sanitation, 3) speed and efficiency, and 4) proper nutrition. Students will continue to expand their culinary knowledge and skills. Students study and practice how to operate efficiently and effectively in a variety of restaurant kitchen stations such as broiler, saute, roundsman, etc. Special emphasis is placed on presentations and plating of quality food served to the public. Students will develop an understanding of key cooking terms and procedures such as roasting, braising, sauteing, grilling and broiling. Students will also learn proper cooking techniques for vegetables and starches.
Credit hours:2-4-4
Prerequisite(s):CA 105
Applicability towards graduation:
  • Certificate or degree - All Certificates, AAS, ALS
  • Group requirement - Not Applicable
  • Area of concentration - Not Applicable
Offered:Offered in Spring.

Spring 2010 Offerings

CourseSecBegEndDaysInstructorNotes
CA 115011:00p
1:00p		3:40p
3:40p		M,T,W,Th
M,T,W,Th		Klinkenber
  • This section begins on Mar 15 and ends on May 13.

Fall 2009 Offerings

CourseSecBegEndDaysInstructorNotes
CA 115017:00a
7:00a		12:30p
12:30p		M,W
M,W (lab)		Tucker, B
  • This section begins on Oct 13 and ends on Dec 14.
CA 115025:00p
5:00p		10:30p
10:30p		M,W
M,W (lab)		Hopper, B
  • This section begins on Oct 13 and ends on Dec 14.
CA 115031:00p
1:00p		3:40p
3:40p		M,T,W,Th
M,T,W,Th (lab)		Klinkenber
  • This section begins on Oct 13 and ends on Dec 14.

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