CA 171
Intermediate Culinary Skills
Grossmont-Cuyamaca Community College District · Fall 2026
2 sections2 open now
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
12 openSeats: 12/24 seats Last recorded: Jul 31, 2026, 9:59 PMClass #146490Fall 20263 credits
12 available12 enrolled24 capacity0 waitlist
- Days & times
- Mo Tu · 9:00 – 9:50 AMMo Tu · 10:00 AM – 12:50 PM
- Meeting dates
- Oct 19 – Dec 21
- Location
- Bldg 60 173Distance Education/Online WEB
- Instructor
- Rossi, J
Details checked 11 hours agoSeats checked 11 hours ago
5824
14 openSeats: 10/24 seats Last recorded: Jul 31, 2026, 9:59 PMClass #146491Fall 20263 credits
14 available10 enrolled24 capacity0 waitlist
- Days & times
- Mo Tu · 5:00 – 5:50 PMMo Tu · 6:00 – 8:50 PM
- Meeting dates
- Oct 19 – Dec 21
- Location
- Bldg 60 173Distance Education/Online WEB
- Instructor
- Carlone Baker, V
Details checked 11 hours agoSeats checked 11 hours ago
Class numbers and section codes come from the registrar.
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