Culinary Arts

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CA 170 PROFESSIONAL COOKING---BASIC SKILLS 3 Units Introduces students to the principles and application of basic culinary arts. Emphasizes basic knife skills, product identification, proper equipment usage, and time management skills. [D; CSU]
CA 170 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
54142 CA 170 02 02:00PM-03:50PM MT CAF3 Baum,Ellen 9 0*
    04:00PM-06:50PM MT CAF3      
MAIN CAMPUS - DAY Begins: 6/8/2009 Ends: 8/6/2009 *Open seats as of Monday, August 31, 2009 6:54 AM
CA 184 PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS 3 Units Fee: $25. [Prerequisite: CA 182 or equivalent.] Trains students to prepare ingredients for doughs, pastries, fillings, and toppings using proper weights and measures. Emphasizes proper utilization of baking equipment and evaluation of finished baked products. Reviews regulations that affect the baking industry. [D; CSU]
CA 184 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
54143 CA 184 01 03:00PM-04:50PM WTH CAF3 Polczynski,Sara 9 0*
    05:00PM-07:50PM WTH KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 6/8/2009 Ends: 8/6/2009 *Open seats as of Monday, August 31, 2009 6:54 AM
Total Courses: 2 Total Sections: 2