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Jul 01, 2025
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CLART 131 - Pantry Preparation I
2.0 Credits
Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed.
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:- Produce basic knife cuts.
- Demonstrate proper safety and sanitation procedures in the hospitality industry.
- Apply principles of mise en place.
- Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
- Demonstrate the ability to work as a member of a team.
Course Typically Offered
Fall, Winter, Spring
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