CA 171 - Intermediate Culinary Skills
- Recent Professors
- J. Rossi, V. Carlone Baker
- Recent Semesters
- Fall 2026, Spring 2026
- Class Size
- 24 students
- Credits
- 3
- Prerequisite
- "C" grade or higher or "Pass" in Culinary Arts 165 and 169 or equivalent.
- Fall 2026 Sections
- View Fall 2026 sections of CA 171
- Transfers To
- CSU
- Description
- This course will build on previous knowledge gained in Essential Skills for Culinary Arts and increase proficiency in classical and contemporary cooking techniques and plating presentations. Emphasis will be meat and fish fabrication, fundamentals of breakfast, brunch and lunch items, garde manger, grilling and line cooking. (CSU)
- Usually Held
- Mon Tue 5:00pm–5:50pm, Mon Tue 9:00am–9:50am, Mon Tue 10:00am–1:05pm, Mon Tue 10:00am–12:50pm