CA 200 - Culinary Arts II: Major Techniques

3 Credit(s) Hours: 5 hrs.

Continuation of cooking terminology and theories, and major cooking techniques. Food groups including fresh and dry pasta, beans and legumes, rice and grains, vegetable and potato, and advanced small sauce and soup production, breakfast and brunch cookery are explored. Introduction to plate presentation, banquet-style lunch service, cost control theories and an operating revenue-generating food production facility.

Prerequisite(s): CA 100
Department: Tourism and Hospitality