CAA105 Culinary Skills

This course serves as an introduction to the basic principles of cooking and kitchen organization. Topics include knife skills, stocks, thickening agents, mise en place, kitchen safety, and the application of sanitary food handling practices. The course covers the basic types of equipment found in a professional kitchen, the classic leading sauces, and viscosity percentage. Upon completion, students will be able to demonstrate a variety of classical knife cuts, prepare stocks, practice kitchen safety, and sanitation.

Prerequisites

None

Credit Hours: 
2.00
Catalog Code: 
CAA105