2017-2018 Academic Catalog 
    
    Mar 28, 2024  
2017-2018 Academic Catalog [ARCHIVED CATALOG]

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CLART 252 - Saute



3.0 Credits
Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

  1. Produce basic knife cuts.
  2. Demonstrate proper sanitation and safety in the restaurant industry.
  3. Apply proper mise en place.
  4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
  5. Demonstrate the ability to work as a member of a team.



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