CA 1230 - Professional Kitchen I Cooking

Institution:

Utah Valley University

Subject:

Culinary Arts

Description:

Prerequisite(s): CA 1120 and CA 1170. Corequisites(s): CA 1240. Emphasizes proper preparation of center of plate foods, starch, vegetable, and small sauce cookery. Studies and utilizes contemporary methods of plating and flavor profiles. Emphasizes fabrication of beef, veal, lamb, fish, poultry and fowl. Provides daily end product for evaluation and resale.. Course fee of $750 for materials, equipment applies.

Credits:

4.50

Credit Hours:

Prerequisites:

Corequisites:

CA 1240

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uvu.edu

Phone Number:

(801) 863-8000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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