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Apr 25, 2024
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CLART 132 - Pantry II
3.0 Credits
Advances the student to the level of Garde Manager, cold food, hot appetizer production with an emphasis on smoking and charcuterie. Prerequisite: CLART 100 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Produce basic knife cuts. [REASON]
- Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
- Apply principles of mise en place. [REASON]
- Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station. [REASON]
- Demonstrate the ability to read and understand incoming tickets and respond to orders called. [COMMUNICATE]
- Demonstrate the ability to work as a member of a team. [ACT]
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