Jun 06, 2020  
2019-2020 Catalog Mid-Year Supplement 
    
2019-2020 Catalog Mid-Year Supplement

CART 147 - Farm to Table Cuisine (1)


This course is designed to deliver cooking techniques and applied training utilizing local farms and markets to create and deliver fresh, high-quality food products in a food service environment. 

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2) , CART 245L - Cooking Fundamentals I Lab (2) , and CART 245 - Cooking Fundamentals I Lecture (1)