CA 215 - Modern Food: Style, Design, Theory and Production

Prerequisites: CA 117A CA 113.

Study and practice of modern food design. The different styles of Fusion, Californian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated and practiced. Modern trends and corresponding plate design theories demonstrated and practiced. The effects of different cultures and food diversity on the modern restaurant kitchen are explored.

Text Books/Course Materials
Important Section Information
Section Information as of 20-MAY-2025 08:05:19 AM

  • Title: CA 215 Modern Food: Style, Design, Theory and Production
  • CRN: 43060
  • Instructor: Charles Fredericks
  • Instructor: Charles Fredericks (Lab)
  • Section Corequisites: NONE
  • Bldg/Room: CC 108 Campus Center

    • Meeting Time
    R 02:00pm - 03:00pm 108 Campus Center 08/26/24 12/14/24
    R 03:05pm - 06:05pm 108 Campus Center 08/26/24 12/14/24
    Seating Availability
    Waitlist Availability
    Capacity Taken Available Capacity Taken Available
    18 19 -1 3 0 3
    Critical Dates for this Course
    Term: Fall 2024
    Last day to add class: 07-SEP-2024
    Last day to drop with an enrollment refund: 07-SEP-2024
    Last day to drop without a "W": 08-SEP-2024
    Last day to drop with a "W": 25-OCT-2024
    [ Close Window ]
    SBCC 8.2