CART 245 - Cooking Fundamentals I Lecture (1)

This course is concurrent with CART 100 - Intro Culinary Food Service (2) by engaging the student in a practical application of learned terminology, methods, and techniques. Students will engage in ingredient production and recipe application. We will introduce knife handling skills, basic cooking skills, mise en place, plating, reinforcing food safety and sanitation practices, practical application of the chef’s prep list, and industry terminology and standards.

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 100 - Intro Culinary Food Service (2) and CART 245L - Cooking Fundamentals I Lab (2)