2012-2013 Catalog 
    
    Mar 28, 2024  
2012-2013 Catalog [ARCHIVED CATALOG]

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CLART 101 - Principles of Cooking



5.0 Credits
Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification. Prerequisite: Placement in BRDGE 093  or EAP 121 .

Course Objectives
Upon successful completion of this course, students may be able to:

  1. Discuss the history and development of the foodservice industry. [COMMUNICATE]
  2. Describe how the foodservice industry in the US is influenced by global cuisine. [COMMUNICATE]
  3. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch. [REASON]
  4. Define and use appropriate culinary terminology. [COMMUNICATE]
  5. Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood. [REASON]
  6. Identify herbs and spices. [REASON]
  7. Define hospitality and the philosophy of the hospitality industry. [COMMUNICATE]
  8. Demonstrate how to read and write a standard recipe. [COMMUNICATE]



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