Nov 04, 2025  
2019-2020 Catalog Mid-Year Supplement 
    
Catalog Navigation
  Catalog Home
  Welcome From the President
  General Information
  Admissions
  Expenses
  Scholarships and Financial Aid
  Registration Information
  Veterans and Military Service Members
  Support Services
  Academic Programs
  Course Descriptions
  Faculty
HELP
2019-2020 Catalog Mid-Year Supplement [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)