Lecture and demonstration of the history, trends, and techniques of classic, modern, and global saucemaking.
Course ID
60B
Department
Subject
Units
1
Requisites
PREREQ: CAHS 10A and CAHS 10B; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0