|
|
|
Apr 18, 2024
|
|
CLART 122 - Food Preparation
3.0 Credits
Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advance cooking methods. Prerequisite: CLART 100 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Apply principles of mise en place. [REASON]
- Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
- Demonstrate proper ability to use appropriate cooking techniques/equipment for prep. [REASON]
- Demonstrate the ability to work as a member of a team. [ACT]
- Produce basic knife cuts. [REASON]
Add to Personal Catalog (opens a new window)
|
|
|
