CA220 — Advanced Professional Cooking
3.0 HR. (OC) Prerequisite: CA 151, CA 157, CA 215, and CA 253 all with a grade of C or better. This course is designed for students who have proficiency in all basic skills and knowledge of culinary arts. It emphasizes intermediate methods and techniques of culinary arts, with a concentration on regional American cuisine and international cuisine. It examines various cultures and their traditional food habits to develop a better understanding of the many cultures in America and how these cultures and cuisines have influenced American cuisine and the foodservice industry today. Two lecture and three laboratory hours per week.