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May 13, 2024
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CLART 252 - Saute
3.0 Credits
Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation.
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 proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
- Demonstrate the ability to work as a member of a team.
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