CLART 252 - Saute

3.0 Credits
Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Produce basic knife cuts.
Demonstrate proper sanitation and safety in the restaurant industry.
Apply proper mise en place.
Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
Demonstrate the ability to work as a member of a team.

Course Typically Offered
Fall, Winter, Spring