CLA 139 Culinary Topics .5-2 credits
This course is an in-depth study of different areas of culinary arts. It uses a variety of methods with emphases upon discussion, projects, problem solving and skill building. Credit is variable (.50 to 2.00 credits) depending on the topic and requirements. This course may be lecture, lab or a combination. Varies by course, 12 (2 lecture hour and 2 laboratory hours)
Prerequisite: Varies by topic