CLART 132 - Pantry II

3.0 Credits
Advances the student to the level of Garde Manger, cold food and appetizer production with an emphasis on smoking and charcuterie.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Produce basic knife cuts.
Demonstrate proper sanitation and safety in the restaurant industry.
Apply principles of mise en place.
Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
Demonstrate the ability to read and understand incoming tickets and respond to orders called.
Demonstrate the ability to work as a member of a team.

Course Typically Offered
Fall, Winter, Spring