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May 03, 2024
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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 entry code only. Obtain code from faculty advisor. Placement into MATH 060 or BUS 130 and BRDGE 093 or EAP 121.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Identify basic knife cuts and usage. [COMMUNICATE]
- Demonstrate knowledge of safety and sanitation procedures in the hospitality industry. [REASON]
- Identify kitchen equipment and utensils used in the hospitality industry. [REASON]
- Outline the role of a food server in the industry. [REASON]
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