# CAA121 Culinary Fundamentals

College of Culinary Arts Culinary Arts Department

**Course Description:** This course serves to introduce students to the organization and execution of kitchen operations within a brigade system, with a focus on the preparation of complete menus. Students will apply learned skills to produce a variety of soups, grilled food items and foods cooked using combination cooking methods. Topics include buffet organization, teamwork, and food presentation. Upon completion, students will be able to produce a menu while effectively working as part of a kitchen brigade.

**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](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).