# 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:** All of: [CAA101](https://www.ecpi.edu/course/CAA101 "View CAA101")

**Corequisites:** None

## Programs offering this course

- [Baking & Pastry Arts (AAS)](https://www.ecpi.edu/college-of-culinary-arts/programs/baking-and-pastry-arts-associate-degree)
- [Business Administration (BS) | Hospitality Management Concentration](https://www.ecpi.edu/programs/hospitality-management-bachelor-degree)
- [Culinary Arts (AAS)](https://www.ecpi.edu/college-of-culinary-arts/programs/culinary-arts)
- [Culinary Arts (Diploma)](https://www.ecpi.edu/college-of-culinary-arts/programs/culinary-arts-diploma)
- [Culinary Arts and Applied Nutrition (AAS)](https://www.ecpi.edu/college-of-culinary-arts/programs/culinary-nutrition-associate-degree)

Learn more about the [programs available at ECPI University](https://www.ecpi.edu/programs).