Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
Academic Plans, known as programs, include an overview description and a summary of program requirements. You can search the online catalog via the Academic Plan links on the right for a desired program or a specific course information.
Courses
- CUIS 110 — Culinary Fundamentals I CUIS 110 5 Credits/Units
- CUIS 111 — Professional Cooking I CUIS 111 8 Credits/Units
- CUIS 120 — Culinary Fundamentals II CUIS 120 5 Credits/Units
- CUIS 121 — Professional Cooking II CUIS 121 8 Credits/Units
- CUIS 130 — Culinary Fundamentals III CUIS 130 5 Credits/Units
- CUIS 131 — Professional Cooking III CUIS 131 8 Credits/Units
- CUIS 140 — Classic and Modern Soups and Sauces CUIS 140 2 Credits/Units
- CUIS 141 — Meat Cutting and Fabrication CUIS 141 3 Credits/Units
- CUIS 142 — Wine, Beer, Spirits and Food Pairings CUIS 142 2 Credits/Units
- CUIS 143 — Restaurant Baking CUIS 143 2 Credits/Units
- CUIS 144 — Catering Operations CUIS 144 2 Credits/Units
- CUIS 145 — Wine Appreciation CUIS 145 3 Credits/Units
- CUIS 147 — Barbeque Basics CUIS 147 4 Credits/Units
- CUIS 148 — Advanced Garde Manger CUIS 148 2 Credits/Units