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Apr 28, 2024
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CLART 100 - Culinary Arts Orientation
2.0 Credits
Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/measures, and service skills.
Prerequisite Registration by permit code only. Obtain code from faculty advisor. Placement into MATH 077 or BUS 130 and AENGL 093 or ENGLP 093.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Identify basic knife cuts and usage.
- Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
- Identify kitchen equipment and utensils used in the hospitality industry.
- Outline the role of a food server in the industry.
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