CA 171Intermediate Culinary Skills

Grossmont College · 3 credits · UGRD

Catalog

This course will build on previous knowledge gained in Essential Skills for Culinary Arts and increase proficiency in classical and contemporary cooking techniques and plating presentations. Emphasis will be meat and fish fabrication, fundamentals of breakfast, brunch and lunch items, garde manger, grilling and line cooking. (CSU) ***A required fee of $75 will be charged for ingredients and materials.

Recent sections

Fall 2026 · 2 sections

Oct 19 – Dec 21

Section	Days & time	Location	Instructor
3126Class #3126-CA-171-3126	Monday, Tuesday 9:00 AM - 9:50 AM Bldg 60 173 (Lecture)Monday, Tuesday 9:00 AM - 9:50 AM 10:00 AM - 12:50 PM Bldg 60 173 (Laboratory/Studio/Activity)9:00 AM - 9:50 AM 10:00 AM - 12:50 PM Times TBD Distance Education/Online WEB (Internet <50% Online)	Bldg 60 173Distance Education/Online WEB	Rossi, J
3126 notes: Section 3126 is a hybrid course that will require both on-campus and online meetings. Scheduled meeting times are noted above. TBA/TBD = To be announced/determined and will be offered asynchronously (WEB). Familiarity with computers, Internet required. For more information, email the instructor. [https://www.gcccd.edu/staffdirectory/search.asp]

5824Class #5824-CA-171-5824	Monday, Tuesday 5:00 PM - 5:50 PM Bldg 60 173 (Lecture)Monday, Tuesday 5:00 PM - 5:50 PM 6:00 PM - 8:50 PM Bldg 60 173 (Laboratory/Studio/Activity)5:00 PM - 5:50 PM 6:00 PM - 8:50 PM Times TBD Distance Education/Online WEB (Internet <50% Online)	Bldg 60 173Distance Education/Online WEB	Carlone Baker, V
5824 notes: Section 5824 is a hybrid course that will require both on-campus and online meetings. Scheduled meeting times are noted above. TBA/TBD = To be announced/determined and will be offered asynchronously (WEB). Familiarity with computers, Internet required. For more information, email the instructor. [https://www.gcccd.edu/staffdirectory/search.asp]