CLART 162 - Stocks, Soups and Sauces II

3.0 Credits
Production of classic and modern sauces. Intermediate sauce making techniques and processes. Includes skills in inventory control and production planning, as well as initial supervisory skills.
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.
Demonstrate the ability to direct production of stocks, soups,and sauces.
Demonstrate an understanding of the construction of sauces.
Demonstrate the ability to lead a team.

Course Typically Offered
Fall, Winter, Spring