2011-2012 Catalog 
    
    Mar 28, 2024  
2011-2012 Catalog [ARCHIVED CATALOG]

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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 entry code only. Obtain code from faculty advisor. Placement into MATH 060  or BUS 130  and BRDGE 093  or EAP 100 .

Course Objectives
Upon successful completion of this course, students will be able to:

  1. Identify basic knife cuts and usage. [COMMUNICATE]
  2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry. [REASON]
  3. Identify kitchen equipment and utensils used in the hospitality industry. [REASON]
  4. Outline the role of a food server in the industry. [REASON]



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