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Sep 28, 2024
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CLART 161 - Stocks, Soups, and Sauces I
3.0 Credits Provides student with basic knowledge and skills for soups, stocks, and base sauce production. Prerequisite: CLART 100 .
Course Objectives Upon successful completion of this course, students will be able to:
- Produce basic knife cuts. [REASON]
- Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
- Apply principles of mise en place. [REASON]
- Describe and produce various stocks, soups, and sauces. [REASON]
- Demonstrate the ability to work as a member of a team. [ACT]
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