CAA120 Culinary Fundamentals

College of Culinary Arts Culinary Arts Department

Course Description: This course introduces students to dry heat cooking and combination cooking methods. Students will learn how to braise, stew, pan fry, and deep fry. Food coatings for various frying techniques will be discussed and practiced. In addition students will practice, learn and demonstrate potato, rice and vegetable cookery.

Credit Hours: 2.00

Prerequisites: CAA110

Corequisites: None