Culinary Arts Minor

Requirements:

• CA 200 - Introduction to Culinary Arts
• CA 300 - Food Preparation I (with laboratory)
• CA 301 - Food Preparation II (with laboratory)
• CA 310 - Dining Room Services
• CA 401 - World Cuisines

•  

• FN 226 - Nutrition for Culinary Professionals

• or

• FN 225 - Nutrition

Total: 22 Semester Hours

Topics Courses for the Non-Major:

The purpose of the topics courses is to provide a high quality instructional program for undergraduates who are not culinary majors. These one-credit courses are open to any student registered at The W.

• CA 101 - Culinary Basics
• CA 102 - Bread Baking
• CA 103 - Pastries and Desserts
• CA 104 - Meats and Fish
• CA 105 - Cold Foods
• CA 106 - Soups, Stocks, Sauces and Gravies
• CA 107 - Regional Cuisines
• CA 108 - Nutrition/Healthy Foods
• CA 109 - Vegetables
• CA 110 - Potatoes, Grains and Pasta
• CA 111 - The Basics of Menus and Recipes
• CA 112 - The Basics of Entertaining
• CA 115 - Wine Appreciation
• CA 125 - ServSafe®
• CA 199 - Selected Topics