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.
Identify kitchen equipment and utensils used in the restaurant industry.

Course Typically Offered
Fall, Winter, Spring