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Apr 19, 2024
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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-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.
- Demonstrate the ability to direct production of stocks, soups and sauces.
- Demonstrate an understanding of the construction of sauces.
- Demonstrate the ability to lead a team.
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