CART 245 - Cooking Fundamentals I (3)

This course builds on CART 100 Introduction to Culinary Food Service by engaging the student in practical application of learned terminology and theories. Students will learn meat, produce and ingredient identification essential to the industry. We will introduce knife handling, food costing and purchasing, receiving and Inventory practices. Job shadowing days at restaurants and hotels with industry professionals will finish off the course with observation of facilities in operation.

Prerequisite(s): Required major in Culinary Arts, Food Service Retail Management, Baking and Pastry, or Entrepreneurship is required.