2018-2019 Academic Catalog 
    
    Mar 29, 2024  
2018-2019 Academic Catalog [ARCHIVED CATALOG]

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CLART 122 - Food Preparation



3.0 Credits
Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advanced cooking methods.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

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



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