CARTS 101 Intro Fundamentals to Culinary Arts

This course is an introduction to the social, historical and cultural forces that have affected the culinary, baking and pastry professions

Credits

6

Distribution

Hospitality

Offered

Fall, Spring

Notes

 

Outcomes

1. Demonstrate proper sanitation and safety
2. Discuss the developments of the culinary traditions of Europe and the Western world
3. Identify kitchen equipment and utensils used in the industry.
4. Use the appropriate knife to make a variety of cuts and shapes

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown