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May 03, 2024
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CLART 101 - Principles of Cooking
5.0 Credits
Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification. Prerequisite: Placement in BRDGE 093 or EAP 121.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students may be able to:
- Discuss the history and development of the food service industry. [COMMUNICATE]
- Describe how the food service industry in the U.S. is influenced by global cuisine. [COMMUNICATE]
- List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch. [REASON]
- Define and use appropriate culinary terminology. [COMMUNICATE]
- Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood. [REASON]
- Identify herbs and spices. [REASON]
- Define hospitality and the philosophy of the hospitality industry. [COMMUNICATE]
- Demonstrate how to read and write a standard recipe. [COMMUNICATE]
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