CA 171
Intermediate Culinary Skills
Grossmont College · UGRD · Fall 2026
Catalog description
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.
Sections
Current meeting, instructor, credit, and enrollment details
3126
9 openSeats: 15/24 seats Last recorded: Aug 13, 2026, 3:58 PM- Days & times
- Mo Tu · 9:00 – 9:50 AMMo Tu · 9:00 – 9:50 AM
- Meeting dates
- Oct 19 – Dec 21
- Location
- Bldg 60 173; Bldg 60 173; Distance Education/Online WEB
- Instructor
- Rossi, J
Section 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]
5824
15 openSeats: 9/24 seats Last recorded: Aug 13, 2026, 3:58 PM- Days & times
- Mo Tu · 5:00 – 5:50 PMMo Tu · 5:00 – 5:50 PM
- Meeting dates
- Oct 19 – Dec 21
- Location
- Bldg 60 173; Bldg 60 173; Distance Education/Online WEB
- Instructor
- Carlone Baker, V
Section 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]