|
|
|
Apr 28, 2024
|
|
CLART 253 - Saute Production Lead
3.0 Credits
Development of advanced saute station’s organizational skills with emphasis on mise en place and plate presentation. 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 principles of mise en place.
- Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
- Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
- Generate a menu using industry language.
Add to Personal Catalog (opens a new window)
|
|
|
