CLART 224 - Food Preparation Lead

3.0 Credits
Advanced production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on classical cuisine methods, organizational, and management skills.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Apply proper mise en place.
Demonstrate ability to use appropriate cooking techniques/equipment for a prep station.
Produce basic knife cuts.
Demonstrate proper safety and sanitation procedures in the hospitality industry.
Demonstrate the ability to lead a team.
Generate a menu using industry language.

Course Typically Offered
Fall, Winter, Spring