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CA 107: Regional Cuisines
1.00 Credits
Mississippi University for Women
Prerequisite: CA 101. The preparation of regional world cuisines including Italian, Southwestern, Asian, Creole/Cajun, Mediterranean, and Indian.
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CA 107 - Regional Cuisines
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CA 108: Nutrition/Healthy Foods
1.00 Credits
Mississippi University for Women
Prerequisite: CA 101. A basic understanding of the role of proper nutrition and application to the preparation of healthy foods.
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CA 108 - Nutrition/Healthy Foods
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CA 109: Vegetables
1.00 Credits
Mississippi University for Women
Prerequisite: CA 101. The preparation of vegetable dishes.
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CA 109 - Vegetables
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CA 110: Potatoes,Grains and Pasta
1.00 Credits
Mississippi University for Women
Prerequisite: CA 101. The preparation of potatoes, grains, and pasta.
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CA 110 - Potatoes,Grains and Pasta
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CA 111: The Basics of Menus and Recipes
1.00 Credits
Mississippi University for Women
The preparation of menus and recipes, including substitutions and adaptations.
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CA 111 - The Basics of Menus and Recipes
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CA 112: The Basics of Entertaining
1.00 Credits
Mississippi University for Women
Basic elements of entertaining.beverage selection, table settings, food display, table etiquette.
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CA 112 - The Basics of Entertaining
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CA 115: Wine Appreciation
1.00 Credits
Mississippi University for Women
An exploration of wine history and wine making techniques combined with sensory development and an analysis of wines from around the world.
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CA 115 - Wine Appreciation
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CA 125: ServSafe?
1.00 Credits
Mississippi University for Women
Food safety training leading to national ServSafe? Certification.
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CA 125 - ServSafe?
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CA 199: Selected Topics
1.00 - 3.00 Credits
Mississippi University for Women
Selected topics courses address specific subjects or contemporary issues in culinary arts. Course may be repeated up to a maximum of six (6) credit hours.
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CA 200: Introduction to Culinary Arts
3.00 Credits
Mississippi University for Women
Career options in culinary arts and the food and hospitality industry; introduction to kitchen operation and cuisines, food history, food safety and sanitation.
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