# 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:** All of: [CAA111](https://www.ecpi.edu/course/CAA111 "View CAA111")

**Corequisites:** None

## Programs offering this course

- [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).