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:

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

Print this Page

Become a student.
Take the next step.

Hello! How can we help?

CLART 131 - Pantry Preparation I

Become a student. Take the next step.

CLART 131 - Pantry Preparation I

Become a student.
Take the next step.