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Apr 23, 2024
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CLART 151 - Quantity Cooking Lab II
3.0 Credits Introduction to cafeteria hot line food production, using saute skills to produce meat, poultry, pasta and vegetarian dishes in a cafeteria style setting. Prerequisite: CLART 100 .
Course Objectives Upon successful completion of this course, students will be able to:
- Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
- Apply principles of mise en place for a quick service line. [REASON]
- Apply proper cooking techniques for a quick service restaurant. [REASON]
- Demonstrate proper cooking technique in stone oven. [REASON]
- Demonstrate the ability to work as a member of a team. [ACT]
- Assess work flow and assign tasks. [COMMUNICATE]
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