CLART 181 - Hot and Cold Sandwich Preparation

2.0 Credits
Introduction to quick serve cooking in a restaurant setting: hot/cold sandwich cookery, portioning, and preparation. Some line work will be introduced.
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:

Demonstrate basic sanitation and safety in the restaurant industry.
Apply principles of mise en place on a quick service line.
Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production.
Demonstrate the ability to work as a member of a team.

Course Typically Offered
Fall, Winter, Spring