CLART 253 - Saute Lead

3.0 Credits
Development of advanced saute station’s organizational skills with emphasis on mise en place and plate 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 principles of mise en place.
Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
Generate a menu using industry language.

Course Typically Offered
Fall, Winter, Spring