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Apr 18, 2024
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CLART 151 - Quantity Cooking Lab II
3.0 Credits
Introduction to hot line food production, using saute skills to produce meat, poultry, and vegetarian dishes in a cafeteria style setting.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place for a quick service line.
- Apply proper cooking techniques for a quick service restaurant.
- Demonstrate proper cooking technique in a stone oven.
- Demonstrate the ability to work as a member of a team.
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