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Apr 25, 2024
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CLART 224 - Food Preparation Lead
3.0 Credits
Advanced production cooking skills and methods for meats, fish, poultry and vegetarian items. Emphasis on classical cuisine methods, organizational and management skills. Prerequisite: CLART 100 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Apply proper mise en place. [REASON]
- Demonstrate ability to use appropriate cooking techniques/equipment for a prep station. [REASON]
- Produce basic knife cuts. [REASON]
- Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
- Demonstrate the ability to lead a team. [ACT]
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