CA 115 Culinary Applications
focuses on development of 1) strong basic culinary skill, 2) sanitation, 3) speed and efficiency, and 4) proper nutrition. Students continue to expand their culinary knowledge and skills. Students study and practice how to operate efficiently and effectively in a variety of restaurant kitchen stations such as broiler, saute, roundsman, etc. Special emphasis is placed on presentations and plating of quality food served to the public. Students develop an understanding of key cooking terms and procedures such as roasting, braising, sauteing, grilling and broiling. Students also learn proper cooking techniques for vegetables and starches. This course is applicable toward all certificates, AAS, ALS (credit hours 4.0, lecture hours 2.0, lab hours 4.0).