CAA120 Culinary Fundamentals

This course introduces students to dry heat cooking and combination cooking methods. Students will learn how to braise, stew, pan fry and deep fry. Food coatings for various frying techniques will be discussed and practiced. In addition students will practice, learn, and demonstrate potato, rice and vegetable cookery. Upon completion students will be able to execute and demonstrate the understanding of the cooking methods listed above.

Prerequisites

CAA105 and CAA110

Credit Hours: 
2.00
Catalog Code: 
CAA120