CAA105 Culinary Skills

College of Culinary Arts Culinary Arts Department

Course Description: This course serves as an introduction to the basic principles of cooking and kitchen organization. Topics include knife skills, stocks, broth, thickening agents, mise en place, kitchen safety, and the application of sanitary food handling practices. The course covers the basic types of equipment found in a professional kitchen, the classic leading sauces and viscosity percentage.

Credit Hours: 2.00

Prerequisites: None

Corequisites: None