CART 245L - Cooking Fundamentals I Lab (3)

CART 245L is a supervised Lab setting. Students will get introductory experience in applying the culinary terminology, methods, concepts, and professional standard presented in CART 100 Intro to Culinary Food Service and CART 245 Cooking Fundamentals I Lecture. Knife Skills, basic cooking skills, mise en place, plating, food safety, and sanitation best practices. The Chef’s Prep List is introduced and developed.

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.
Corequisite(s): CART 245 - Cooking Fundamentals I Lecture (1)