CA 172 - PROFESSIONAL COOKING: ADVANCED TECHNIQUES
- Recent Professors
- K. Saradpon
- Recent Semesters
- Spring 2026
- Class Size
- 24 students
- Credits
- 3
- Prerequisite
- CA 170 or equivalent.
- Spring 2026 Sections
- View Spring 2026 sections of CA 172
- Transfers To
- CSU
- Description
- Provides training in proper knife skills and butchery techniques. Explores cooking methods applied to the preparation of proteins. Introduces Garde manger and the art of food presentation techniques. [D; CSU]
- Usually Held
- Wed 10:00am–3:50pm