College Catalog

Course Details — Central

Click course number to view classes for 2020 Winter Quarter.

Course No Course Title
Credits
CUL 205 ADVANCED CULINARY THEORY
1
  Students refine the practical skills for managing and running kitchens, dining rooms and other areas of the food service industry. The technical background of designing menus and menu items for specific target populations with an emphasis on high end and specialty dining will be explored through cooking demonstrations, product sampling and lectures.

Prereq: Successful completion of 4th quarter Culinary Arts Program courses with a minimum GPA of 2.0 in each course.