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Apr 20, 2024
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CLART 101 - Principles of Cooking
5.0 Credits
Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification.
Prerequisite Placement in BRDGE 093 or EAP 121.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students may be able to:- Discuss the history and development of the food service industry.
- Describe how the food service industry in the U.S. is influenced by global cuisine.
- List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch.
- Define and use appropriate culinary terminology.
- Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood.
- Identify herbs and spices.
- Define hospitality and the philosophy of the hospitality industry.
- Demonstrate how to read and write a standard recipe.
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