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May 05, 2024
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CLART 252 - Saute Production
3.0 Credits
Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation. Advanced pan sauce development using wines, liquors, herbs, and spices. Prerequisite
CLART 100. Corequisite
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Produce basic knife cuts.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
- Demonstrate the ability to work as a member of a team.
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