CAA140 Introduction to a La Carte

College of Culinary Arts Culinary Arts Department

Course Description: This course serves as an introduction to the basic principles of a la minute cooking methods and raw fish fabrication. Students will practice various a la minute cooking methods including sauté, shallow poach, and grill in an a la carte environment. In addition students will prepare and utilize contemporary butter sauces and practice vegetable and starch cookery.

Credit Hours: 2.00

Prerequisites: CAA111

Corequisites: None