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

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CLART 162 - Stocks, Soups, and Sauces II



3.0 Credits
Production of classic and modern sauces. Advanced use of herbs, spices, wines, and liquors in complex sauces. Includes skills in inventory control and production planning, as well as initial supervisory skills. Prerequisite: CLART 100 .

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

  1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  2. Apply principles of mise en place. [REASON]
  3. Demonstrate the ability to direct production of stocks, soups and sauces. [REASON]
  4. Demonstrate an understanding of the construction of sauces. [REASON]
  5. Demonstrate the ability to lead a team. [ACT]



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