CA 105 - Culinary Arts Skill Development

(5/12.5)

Prerequisites: Prerequisites: A Grade of “C” or better in each of the following courses;

CA 209 - Principles of Food Science

and

CA 111 - Restaurant Sanitation and Safety

, and

CA 140 - Hospitality Forms and Formulas

CA-105 provides students with fundamental knowledge and skills in classical food preparation. Lectures cover classical culinary theory, practices, principles in addition to professional sanitation and safety practices. Hands-on kitchen laboratory experiences introduces the student to knife skills, classical cookery methods in stocks, sauces, soups, vegetable and starch preparation. Introduction of meat preparation, fish preparation, alternative proteins and breakfast cookery is included.