The purpose of the topics courses is to provide a high quality instructional program for undergraduates who are not culinary majors. These one-credit courses are open to any student registered at The W.

Required Courses

• CA 200 – Introduction to Culinary Arts
• CA 300 – Food Preparation I (with laboratory)
• CA 301 – Food Preparation II (with laboratory)

Pick 2 or 3 additional courses (CA 300 or higher OR FN 225) to equal a minimum of 18 hours.

Topics Courses for the Non-Major:

• CA 101 – Culinary Basics
• CA 102 – Bread Baking
• CA 103 – Pastries and Desserts
• CA 104 – Meats and Fish
• CA 105 – Cold Foods
• CA 106 – Soups, Stocks, Sauces and Gravies
• CA 107 – Regional Cuisines
• CA 108 – Nutrition/Healthy Foods
• CA 109 – Vegetables
• CA 110 – Potatoes, Grains and Pasta
• CA 111 – The Basics of Menus and Recipes
• CA 112 – The Basics of Entertaining
• CA 115 – Wine Appreciation
• CA 125 – ServSafe®
• CA 199 – Selected Topics

Total: 18 Semester Hours