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 permit code only. Obtain code from faculty advisor. Placement into MATH 077 or BUS 130 and BRDGE 093 or EAP 121. Corequisite

Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Identify basic knife cuts and usage.
Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
Identify kitchen equipment and utensils used in the hospitality industry.
Outline the role of a food server in the industry.