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May 03, 2024
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CLART 122 - Food Preparation
3.0 Credits
Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advance cooking methods. Prerequisite: CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Apply principles of mise en place. [REASON]
- Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
- Demonstrate proper ability to use appropriate cooking techniques/equipment for prep. [REASON]
- Demonstrate the ability to work as a member of a team. [ACT]
- Produce basic knife cuts. [REASON]
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