CLART 151 - Quantity Cooking Lab II

3.0 Credits
Introduction to a working restaurant hot line; introduction to beginning saute and grill skills using meat, poultry, seafood, eggs, and vegetarian dishes of contemporary cuisine.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Demonstrate basic sanitation and safety in the restaurant industry.
Apply principles of mise en place for a full servic line.
Apply proper cooking techniques for a full service restaurant.
Demonstrate proper cooking technique in a stone oven.
Demonstrate the ability to work as a member of a team.

Course Typically Offered
Fall, Winter, Spring