This course serves as an introduction to moist heat cooking techniques and as a continuation to the basic principles of cooking, sauce building techniques and kitchen organization. Topics including the primary soup methods, recipe conversions, contemporary sauces, and classical sauce derivatives will be discussed. Students will prepare classical sauce derivatives and a selection of soups including cream, puree, chowders, consommés, and broths. Upon completion, students will be able to discuss the procedure and execute a variety of classical sauce derivatives and soup methods.
CAA110 Culinary Techniques