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May 04, 2024
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CLART 253 - Saute Production Lead
3.0 Credits
Development of advanced saute station’s organizational skills with emphasis on mise en place, plate diagrams, garnishing and supervision. Prerequisite: CLART 100.
Course-level Learning Objectives (CLOs)
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 in an a la minute environment. [REASON]
- Demonstrate the ability to read and understand incoming tickets and respond to orders. [COMMUNICATE]
- Demonstrate the ability to lead a team. [ACT]
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