SBCC Course Reviews
Santa Barbara City College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CA 200 | Food Service Practicum | 0 | 0 | 0 | 0 | 0 |
| CA 295 | Internship In Culinary Arts | 0 | 0 | 0 | 0 | 0 |
| CA 261 | Restaurant Ownership | 0 | 0 | 0 | 0 | 0 |
| CA 224 | Pastry Practicum | 0 | 0 | 0 | 0 | 0 |
| CA 214 | Advanced Artisan Baking | 0 | 0 | 0 | 0 | 0 |
| CA 211 | Garde Manger | 0 | 0 | 0 | 0 | 0 |
| CA 134 | Hospitality Supervision | 0 | 0 | 0 | 0 | 0 |
| CA 121 | Principles of Pantry | 0 | 0 | 0 | 0 | 0 |
| CA 116 | Intro to Food Service Prof | 0 | 0 | 0 | 0 | 0 |
| CA 115B | Catering Service | 0 | 0 | 0 | 0 | 0 |
| CA 111 | Hospitality Controls | 0 | 0 | 0 | 0 | 0 |
| CA 270 | Advanced Pastry Arts | 0 | 0 | 0 | 0 | 0 |
| CA 230 | Food Service: Nutrition | 0 | 0 | 0 | 0 | 0 |
| CA 215 | Modern Food:Style/Dsgn/Theory | 0 | 0 | 0 | 0 | 0 |
| CA 212 | Charcuterie | 0 | 0 | 0 | 0 | 0 |
| CA 201 | Wines | 0 | 0 | 0 | 0 | 0 |
| CA NC014 | ServSafe Food Safety: Module B | 0 | 0 | 0 | 0 | 0 |
| CA 124 | Principles of Baking | 0 | 0 | 0 | 0 | 0 |
| CA 117 | Culinary Fundamentals I | 0 | 0 | 0 | 0 | 0 |
| CA 115C | Catering Kitchen | 0 | 0 | 0 | 0 | 0 |
| CA 113 | Hospitality Sanitation&Safety | 0 | 0 | 0 | 0 | 0 |
| CA NC013 | ServSafe Food Safety: Module A | 0 | 0 | 0 | 0 | 0 |
| CA 290 | Work Exp:Culinary Arts Student | 0 | 0 | 0 | 0 | 0 |
| CA 236 | Meat Analysis | 0 | 0 | 0 | 0 | 0 |
| CA 217 | Culinary Fundamentals II | 0 | 0 | 0 | 0 | 0 |
| CA 213 | Food Preservation | 0 | 0 | 0 | 0 | 0 |
| CA 204 | Advanced Restaurant & Culinary | 0 | 0 | 0 | 0 | 0 |
| CA 129 | Purchasing and Receiving | 0 | 0 | 0 | 0 | 0 |
| CA 117A | Hotline Kitchen Fundamentals | 0 | 0 | 0 | 0 | 0 |
| CA 115D | Catering Organization | 0 | 0 | 0 | 0 | 0 |
| CA 115A | Catering Prep | 0 | 0 | 0 | 0 | 0 |
CA 200
Food Service Practicum
CA 295
Internship In Culinary Arts
CA 261
Restaurant Ownership
CA 224
Pastry Practicum
CA 214
Advanced Artisan Baking
CA 211
Garde Manger
CA 134
Hospitality Supervision
CA 121
Principles of Pantry
CA 116
Intro to Food Service Prof
CA 115B
Catering Service
CA 111
Hospitality Controls
CA 270
Advanced Pastry Arts
CA 230
Food Service: Nutrition
CA 215
Modern Food:Style/Dsgn/Theory
CA 212
Charcuterie
CA 201
Wines
CA NC014
ServSafe Food Safety: Module B
CA 124
Principles of Baking
CA 117
Culinary Fundamentals I
CA 115C
Catering Kitchen
CA 113
Hospitality Sanitation&Safety
CA NC013
ServSafe Food Safety: Module A
CA 290
Work Exp:Culinary Arts Student
CA 236
Meat Analysis
CA 217
Culinary Fundamentals II
CA 213
Food Preservation
CA 204
Advanced Restaurant & Culinary
CA 129
Purchasing and Receiving
CA 117A
Hotline Kitchen Fundamentals
CA 115D
Catering Organization
CA 115A
Catering Prep