Jun 01, 2020  
2019-2020 Catalog Mid-Year Supplement 
    
2019-2020 Catalog Mid-Year Supplement

CART 100 - Intro Culinary Food Service (2)


This course is a comprehensive overview of foodservice operational equipment, identification, and maintenance as well as an introduction to culinary terminology, theory and history and how food moves through an operation. This course will also familiarize the student with essential food handling, safety, and storage guidelines encountered within the industry. This course also provides an overview of the professionalism in the culinary industry and career opportunities leading to a career pathway to the Food Service Industry.

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.