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Edmonds Community College    
  Dec 15, 2017
2011-2012 Catalog [ARCHIVED CATALOG]

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CLART 151 - Quantity Cooking Lab II

3.0 Credits
Introduction to cafeteria hot line food production, using saute skills to produce meat, poultry, pasta and vegetarian dishes in a cafeteria style setting. Prerequisite: CLART 100 .

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

  1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  2. Apply principles of mise en place for a quick service line. [REASON]
  3. Apply proper cooking techniques for a quick service restaurant. [REASON]
  4. Demonstrate proper cooking technique in stone oven. [REASON]
  5. Demonstrate the ability to work as a member of a team. [ACT]
  6. Assess work flow and assign tasks. [COMMUNICATE]

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