Jun 05, 2020  
2019-2020 Catalog Mid-Year Supplement 
2019-2020 Catalog Mid-Year Supplement

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)