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Apr 19, 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.
- 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.
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