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)