Prerequisites: CA 215.Designed to further acquaint students with advanced cooking and service techniques. Advanced techniques of cooking, sauce and stock making, roasting, braising, sautéing, etc. stressed. Students apply techniques to classical and modern cooking and service styles in the Gourmet Dining Room.Hours: 216 (216 lab)Transfer Information: CSU TransferableSBCC General Education: NoneGrading Options: Pass/No Pass or Standard Letter
Advanced Restaurant and Culinary
Santa Barbara City College via California Community Colleges System
