CAA110 Culinary Techniques

College of Culinary Arts Culinary Arts Department

Course Description: This course serves as an introduction to moist heat cooking techniques and as a continuation of the basic principles of cooking, sauce building techniques and kitchen organization. Topics including the primary soup methods, recipe conversions, contemporary sauces and classical sauce derivatives will be discussed. Students will prepare classical sauce derivatives and a selection of soups including cream, puree, chowders, consommés, and broths.

Credit Hours: 2.00

Prerequisites: CAA105

Corequisites: None