CART 100 - Introduction to Culinary Food Service (2)

A comprehensive overview of food service operational equipment, identification, and maintenance. An introduction to culinary terminology, theory and history as well as how food moves through an operation. This course will also familiarize the student with essential food handling, safety and storage guidelines encountered within the industry. This course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to the Food Service Industry.

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