CAA111 Culinary Techniques

College of Culinary Arts Culinary Arts Department

Course Description: This course builds upon the foundational cooking skills by exploring a wider range of dry heat cooking methods, a continuation of classical sauce-making, and an introduction to advanced vegetable and starch cookery. Students will learn essential plating techniques and develop their ability to organize production tasks within a timeline. Upon completion, students will be able to prepare composed dishes, create classical sauces, and manage production to ensure prompt and professional results.

Credit Hours: 2.00

Prerequisites: CAA101

Corequisites: None