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Apr 20, 2024
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CLART 132 - Pantry II
3.0 Credits
Advances the student to the level of Garde Manager, cold food and appetizer production with an emphasis on smoking and charcuterie.
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 sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
- Demonstrate the ability to read and understand incoming tickets and respond to orders called.
- Demonstrate the ability to work as a member of a team.
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