CAA111 Culinary Techniques
This course builds upon the foundational cooking skills by exploring a wider range of dry heat cooking methods, a continuation of classical sauce-making, and an introduction to advanced vegetable and starch cookery. Students will learn essential plating techniques and develop their ability to organize production tasks within a timeline. Upon completion, students will be able to prepare composed dishes, create classical sauces, and manage production to ensure prompt and professional results.
Prerequisites
Credit Hours:
2.00