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Sep 07, 2024
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CLART 122 - Food Preparation
3.0 Credits Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advanced cooking methods. Prerequisite CLART 100. Course-level Learning Objectives (CLOs) Upon successful completion of this course, students will be able to:- Apply principles of mise en place.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Demonstrate proper ability to use appropriate cooking techniques/equipment for prep.
- Demonstrate the ability to work as a member of a team.
- Produce basic knife cuts.
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