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

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CLART 161 - Stocks, Soups, and Sauces I



3.0 Credits
Provides student with basic knowledge and skills for soups, stocks, and base sauce production. Prerequisite: CLART 100 .

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

  1. Produce basic knife cuts. [REASON]
  2. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  3. Apply principles of mise en place. [REASON]
  4. Describe and produce various stocks, soups, and sauces. [REASON]
  5. Demonstrate the ability to work as a member of a team. [ACT]



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