CA 100 - Culinary Arts I: Skills

3 Credit(s) Hours: 5 hrs.

Introduction to cooking terminology, techniques, and theories. Proper knife handling, vegetable cuts and stock, soup, and sauce production. Equipment use and product identification including herbs, produce, dairy, fish, poultry, meat, cold and dry pantries. Egg cookery introduced as a prelude to cooking techniques covered in Culinary Arts II. The proper use of seasoning and frequent tasting, the development of timing, and organization.
Prerequisite(s): Passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100
Prerequisite(s)/Corequisite(s): TAH 7100 and CA 990
Department: Tourism and Hospitality