CLART 100 - Culinary Arts Orientation

2.0 Credits
Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/measures, and service skills.
Prerequisite Registration by permit code only. Obtain code from faculty advisor. Recommended placement into MATH 77 or BUS 130 andAENGL 93 or ENGLP93.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Identify basic knife cuts and usage.
Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
Identify kitchen equipment and utensils used in the hospitality industry.
Identify the basics of mise en place in a commercial kitchen.

Course Typically Offered
FL,WTR,SPR