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Apr 23, 2024
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CLART 253 - Saute Lead
3.0 Credits
Development of advanced saute station’s organizational skills with emphasis on mise en place and plate presentation.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Produce basic knife cuts.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
- Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
- Generate a menu using industry language.
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