CAA110 Culinary Techniques
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. 学生 will prepare classical sauce derivatives and a selection of soups including cream, 泥, 海鲜浓汤, 清炖肉汤, 和培养基配方. Upon completion, students will be able to discuss the procedure and execute a variety of classical sauce derivatives and soup methods.
Prerequisites
Credit Hours:
2.00