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Edmonds Community College    
  Jan 18, 2018
2011-2012 Catalog [ARCHIVED CATALOG]

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CLART 131 - Pantry Preparation I

2.0 Credits
Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed. Prerequisite: CLART 100 .

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

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

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