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Mar 15, 2026
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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. Registration by permission code only. Obtain code from faculty advisor.
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
Fall, Winter, Spring
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