CLART 121 - Quantity Cooking Lab I

2.0 Credits
Production skills for quantity food preparation, including mise en place, ingredient preparation, beginning cooking preparation, safety, and sanitation.
Prerequisite Completion of or concurrent enrollment in 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 quantity cooking.
Demonstrate the ability to work as a member of a team.
Produce basic knife cuts.

Course Typically Offered
Fall, Winter, Spring