CLART 161 - Stocks, Soups, and Sauces I

3.0 Credits
Provides student with basic knowledge and skills for soups, stocks, and base sauce production.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Produce basic knife cuts.
Demonstrate basic sanitation and safety in the restaurant industry.
Apply principles of mise en place.
Describe and produce various stocks, soups, and sauces.
Demonstrate the ability to work as a member of a team.

Course Typically Offered
Fall, Winter, Spring