CART 74 - Advanced Cooking
- Recent Professors
- Kurt Struwe
- Recent Semesters
- Fall 2026
- Class Size
- 20 students
- Difficulty
- 6.9Demandingout of 10
- Credits
- 2
- Prerequisite
- CART 060 and CART 040 or CART 003.
- Fall 2026 Sections
- View Fall 2026 sections of CART 74
- Transfers To
- CSU
- Description
- This course will incorporate techniques from International Cuisine including history, culture, indigenous ingredients, major flavors, cooking styles, and techniques. Focus is on Classical French cooking, plating, and the science of cooking. Lecture Grading: Letter CART 060 and CART 040 or CART 003. Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None
- Usually Held
- Fri 11:15am–2:20pm