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.
Demonstrate proper safety and sanitation procedures in the hospitality industry.
Apply principles of mise en place.
Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
Demonstrate the ability to work as a member of a team.