CA 170 - FUNDAMENTALS OF PROFESSIONAL COOKING TECHNIQUES
- Recent Professors
- K. Saradpon
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026
- Class Size
- 24 students
- Credits
- 3
- Prerequisite
- CA 181 or equivalent.
- Fall 2026 Sections
- View Fall 2026 sections of CA 170
- Transfers To
- CSU
- Description
- Introduces students to the principles and applications of basic culinary arts methods. Emphasizes knife skills, product identification, equipment usage, cooking techniques, and time management skills. [D; CSU]
- Usually Held
- Wed 10:00am–3:50pm, Mon 10:00am–3:50pm