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May 03, 2024
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CLART 131 - Pantry Preparation I
2.0 Credits
Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed. Prerequisite: CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Produce basic knife cuts. [REASON]
- Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
- Apply principles of mise en place. [REASON]
- Demonstrate ability to use appropriate cooking techniques/equipment for pantry. [REASON]
- Demonstrate the ability to work as a member of a team. [REASON]
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