An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.
Course ID
60J
Department
Subject
Units
1
Requisites
PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) COREQ.: CAHS 20A or CAHS 20B or CAHS 20C
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-18
Has field trips
0