|
|
|
Apr 29, 2024
|
|
CLART 161 - Stocks, Soups, and Sauces I
3.0 Credits
Provides student with basic knowledge and skills for soups, stocks, and base sauce production.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Produce basic knife cuts.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Describe and produce various stocks, soups, and sauces.
- Demonstrate the ability to work as a member of a team.
Course Typically Offered
FL,WTR,SPR
Add to Personal Catalog (opens a new window)
|
|
|
