CACM at San Diego Mesa College
Culinary Arts/Culinary Management
CACM 102SanitationCACM 103Organization of FoodCACM 106Theory of Food PrinciplesCACM 110AFundamental Food and Service: Restaurant OperationsCACM 110BFundamental Food and Service: Cooking TechniquesCACM 122ARestaurant and Catering OperationsCACM 122BThe Art of Menu CreationCACM 132AMeat, Seafood & PoultryCACM 132BSeafood Identification & ProcessingCACM 132CMeat Identification & ProcessingCACM 133AMenu Preparation LabCACM 133BModern Breakfast ServiceCACM 160Fundamental of Baking TheoryCACM 202Contemporary Restaurant ServiceCACM 206AGarde Manger ICACM 206BGarde Manger IICACM 206CGarde Manger IIICACM 212Baking and PastryCACM 214Advanced BakingCACM 215Advanced PastryCACM 218Seafood Fabrication - Whole Fish LabCACM 220Meat Butchery - Whole Animal LabCACM 221Meat Preservation and Butchery - Whole Animal LabCACM 222Preservation of Meat LabCACM 270Work ExperienceCACM 290Independent Study