CAA140 Introduction to a La Carte

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. Upon completion, students will be able to demonstrate a variety of a la minute preparations, proper plate presentations, flavor development, and prepare a variety of fish and shellfish items.


CAA105 and CAA110


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