|
Nov 13, 2024
|
|
|
|
2019-2020 Catalog [ARCHIVED CATALOG]
|
CART 245L - Cooking Fundamentals I Lab (2) This course is the lab component for CART 245 - Cooking Fundamentals I Lecture (1) and builds on the CART 100 - Intro Culinary Food Service (2) by engaging the student in a practical application of learned terminology and theories. Students will learn meat, produce and ingredient identification essential to the industry. In addition, we will introduce Knife Handling; Principles of Cooking; Basic Cooking Skills; Mise en Place; Plating; Reinforce Food Safe Practices; Industry Terminology; Weights & Measures; Equipment Identification, Care and Use; Food Costing and standard Inventory Control and Receiving Practices.
Prerequisite(s): Required major in Baking and Pastry Certificate , Baking and Pastry, A.A.S. , Catering & Hospitality Management, A.A.S. , Culinary Arts Certificate , Culinary Arts, A.A.S. , Food Service Retail Management Certificate , or Food Service Retail Management, A.A.S. is required. Corerequisite(s): CART 245 - Cooking Fundamentals I Lecture (1)
|
|