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Culinary Arts

Course Descriptions

CLART 100: Culinary Arts Orientation

Credits: 2.0

Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/ measures and service skills. Prerequisite(s): Registration by entry code only. Obtain code from faculty adviser. Placement into MATH 060 or BUS 130 and BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Identify basic knife cuts and usage. [COMMUNICATE]
  2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry. [REASON]
  3. Identify kitchen equipment and utensils used in the hospitality industry. [REASON]
  4. Outline the role of a food server in the industry. [REASON]

CLART 101: Principles of Cooking

Credits: 5.0

Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification. Prerequisite(s): Placement in BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Discuss the history and development of the foodservice industry. [COMMUNICATE]
  2. Describe how the foodservice industry in the US is influenced by global cuisine. [COMMUNICATE]
  3. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch. [REASON]
  4. Define and use appropriate culinary terminology. [COMMUNICATE]
  5. Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood. [REASON]
  6. Identify herbs and spices. [REASON]
  7. Define hospitality and the philosophy of the hospitality industry. [COMMUNICATE]
  8. Demonstrate how to read and write a standard recipe. [COMMUNICATE]

CLART 102: Beginning Baking Theory

Credits: 5.0

Introduction to ingredients, mixing methods, terminology, bakery procedures and the use of hand tools.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Define and describe bakery terminology. [REASON]
  2. Analyze ingredients and their function in a recipe. [REASON]
  3. Describe and analyze various mixing methods. [REASON]
  4. List tools and equipment in a bakery kitchen. [REASON]
  5. Describe and analyze bakery procedures. [REASON]
  6. Demonstrate how to read and write a standard recipe. [COMMUNICATE]  

CLART 103: Procurement

Credits: 2.0

Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Identify purchasing guidelines for food. [REASON]
  2. Analyze and compare purchasing techniques. [REASON]
  3. Explain the vendor selection process. [COMMUNICATE]
  4. Explain the common and proper receiving and storage practices in the Hospitality Industry. [COMMUNICATE]
  5. Describe how relevant local and world issues affect the Hospitality Industry. [ACT]

CLART 105: Introduction to Catering

Credits: 2.0

An introduction to on-site and off-site caterings. Emphasis on developing culinary knowledge, planning skills, business skills and event design. Prerequisite(s): Placement into BRDGE 093 or EAP 121 or instructor permission.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Develop a business contract. [REASON]
  2. Describe liability issues in the catering profession. [COMMUNICATE]
  3. Develop a variety of menus. [REASON]
  4. Describe the schedule of activities of an event from start to finish. [COMMUNICATE]
  5. Describe the importance of customer service throughout a catering cycle. [COMMUNICATE]

CLART 110: Beginning Baking

Credits: 7.0

Introduction to cookies, quick breads and yeast breads. Prerequisite(s): Registration by entry code only. Obtain code from faculty adviser. Placement in MATH 060 or BUS 130 and BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate the ability to work as a member of a team. [ACT]
  2. Demonstrate basic sanitation and safety in the restaurant industry. (ACT)
  3. Apply the principle of mise en place for a bake shop. [REASON]
  4. Demonstrate the proper use a pastry bag. [ACT]
  5. Apply professional methods and techniques to prepare pastry dough, batters and meringues.[REASON]
  6. Prepare a variety of yeasted breads. [REASON]

CLART 111: Cost Analysis

Credits: 3.0

Provides experience in the cashiering and money handling in a restaurant operation. Including introduction to the P.O.S. system with data entry consisting of menu, personnel and product tracking costs.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate the proper cashiering functions on a point of sale system. [REASON]
  2. Demonstrate the proper handling of receipts and of the cash drawers. [REASON]
  3. Perform opening and closing procedures on a point of sale system. [REASON]
  4. Design daily restaurant forms. [COMMUNICATE]
  5. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]

CLART 112: Purchasing, Receiving and Storage

Credits: 3.0

Provides experience with purchasing, ordering, supplier selection, receiving, storing, inventory, issuing of products, correct product handling and product security.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Outline and apply proper purchasing functions. [REASON]
  2. Perform proper storage of perishable and non-perishable product. [REASON]
  3. Perform proper receiving of perishable and non-perishable product. [COMMUNICATE]
  4. Demonstrate the ability to work as a member of a team. [ACT]

CLART 120: Intermediate Baking

Credits: 10.0

Intermediate baking with emphasis on cakes, pies and pastries. Prerequisite(s): CLART 110.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate the ability to work as a member of a team. [ACT]
  2. Prepare a variety of European pastries using the lamination method. [REASON]
  3. Produce pastry shells that feature American and European presentations. [ACT]
  4. Create and apply an array of fillings, glaze, icings, creams, and ganache. [REASON]
  5. Prepare a variety of classic and nouveau style cakes. [REASON]
  6. Demonstrate the proper use a pastry bag. [ACT]
  7. Demonstrate an awareness of correct baking procedures and terminology. [REASON]
  8. Utilize procurement and mise en place procedures with scheduling in planning/preparing products where many components are required. [REASON]
  9. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]

CLART 121: Quantity Cooking Lab I

Credits: 2.0

Production skills for quantity food preparation, cafeteria style meals including mise en place, vegetable and starch preparation, pizza production, safety and sanitation. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Apply principles of mise en place. [REASON]
  2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment for quantity cooking. [REASON]
  4. Demonstrate the ability to work as a member of a team. [ACT]
  5. Produce basic knife cuts. [REASON]

CLART 122: Food Preparation

Credits: 3.0

Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advance cooking methods. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Apply principles of mise en place. [REASON]
  2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment for prep. [REASON]
  4. Demonstrate the ability to work as a member of a team. [ACT]
  5. Produce basic knife cuts. [REASON]

CLART 130: Advanced Baking

Credits: 7.0

Technical skills advance as students prepare plated desserts, frozen desserts, sauces, garniture and confectionary. Prerequisite(s): CLART 120.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate a variety of cake decorating skills. [REASON]
  2. Prepare a variety of creamy mixtures. [REASON]
  3. Utilize fruits to create compotes, coulis, decor and confectionery. [REASON]
  4. Produce a variety of dessert items, including frozen desserts. [REASON]
  5. Demonstrate the ability to temper chocolate. [ACT]
  6. Utilize sugar syrups in product and decor. [REASON]
  7. Design and implement compelling individual desserts from simple to complex. [REASON]
  8. Demonstrate the ability to lead a team. [REASON]

CLART 131: Pantry Preparation I

Credits: 2.0

Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Produce basic knife cuts. [REASON]
  2. Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
  3. Apply principles of mise en place. [REASON]
  4. Demonstrate ability to use appropriate cooking techniques/equipment for pantry. [REASON]
  5. Demonstrate the ability to work as a member of a team. [REASON]

CLART 132: Pantry II

Credits: 3.0

Advances the student to the level of Garde Manager, cold food, hot appetizer production with an emphasis on smoking and charcuterie. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Produce basic knife cuts. [REASON]
  2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  3. Apply principles of mise en place. [REASON]
  4. Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station. [REASON]
  5. Demonstrate the ability to read and understand incoming tickets and respond to orders called. [COMMUNICATE]
  6. Demonstrate the ability to work as a member of a team. [ACT]

CLART 141: Food Server I

Credits: 2.0

Provides the basic knowledge of restaurant service in a full service dining atmosphere, server sequence, tray service, bussing, side work and order taking in a cafeteria style setting are covered.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Perform basic operations of the POS system. [REASON]
  2. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  3. Apply principles of mise en place. [REASON]
  4. Perform bussing techniques using appropriate trays. [REASON]
  5. Demonstrate the ability to work as a member of a team. [ACT]

CLART 142: Food Server II

Credits: 3.0

Second of three service courses designed to provide students with an intermediate knowledge of service and sales techniques. To carry out the full responsibility of a professional food server in a commercial restaurant.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Apply proper mise en place for dining room. [REASON]
  2. Demonstrate the proper closing of a restaurant. [REASON]
  3. Demonstrate basic operation of the Point of Sale system. [REASON]
  4. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  5. Demonstrate proper sequence of service with the proper technique. [COMMUNICATE]
  6. Demonstrate the ability to work as a member of a team. (ACT)

CLART 143: Food Server III

Credits: 3.0

Advanced knowledge of service and sales techniques working as a Section Lead.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Apply proper mise en place for a dining room. [REASON]
  2. Demonstrate the proper closing of a restaurant. [REASON]
  3. Demonstrate identification of table and guest position numbers. [REASON]
  4. Demonstrate basic operation of the P.O.S. system. [REASON]
  5. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  6. Demonstrate proper sequence of service with the proper technique. [COMMUNICATE]
  7. Organize and implement a hands-on demonstration. [COMMUNICATE]
  8. Demonstrate the ability to work as a member of a team. [ACT]

CLART 151: Quantity Cooking Lab II

Credits: 3.0

Introduction to hot line food quantity production, using sauté skills to produce meat, poultry, pasta and vegetarian dishes in a cafeteria style setting.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  2. Apply principles of mise en place for a quick service line. [REASON]
  3. Apply proper cooking techniques for a quick service restaurant. [REASON]
  4. Demonstrate proper cooking technique in stone oven. [REASON]
  5. Demonstrate the ability to work as a member of a team. [ACT]
  6. Assess work flow and assign tasks. [COMMUNICATE]

CLART 161: Stocks, Soups, and Sauces I

Credits: 3.0

Provides student with basic knowledge and skills for soups, stocks, and base sauce production. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Produce basic knife cuts. [REASON]
  2. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  3. Apply principles of mise en place. [REASON]
  4. Describe and produce various stocks, soups, and sauces. [REASON]
  5. Demonstrate the ability to work as a member of a team. [ACT]

CLART 162: Stocks, Soups, and Sauces II

Credits: 3.0

Production of classic and modern sauces. Advanced use of herbs, spices, wines, and liquors in complex sauces. Includes skills in inventory control and production planning, as well as initial supervisory skills. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  2. Apply principles of mise en place. [REASON]
  3. Demonstrate the ability to direct production of stocks, soups and sauces. [REASON]
  4. Demonstrate an understanding of the construction of sauces. [REASON]
  5. Demonstrate the ability to lead a team. [ACT]

CLART 181: Hot and Cold Sandwich Preparation

Credits: 2.0

Introduction to quick serve cooking in a cafeteria setting: hot/cold sandwich cookery, portioning and preparation. Some line work will be introduced. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  2. Apply principles of mise en place on a quick service line. [REASON]
  3. Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production. [REASON]
  4. Demonstrate the ability to work as a member of a team. [ACT]

CLART 202: Intermediate Baking Theory

Credits: 5.0

Intermediate baking theory explores composition of plated desserts with emphasis on frozen and churned desserts. Students are introduced to confectionary. Prerequisite(s): CLART 102.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Describe and analyze a variety of creamy mixtures. [REASON]
  2. Define and describe confectionery preparations. [REASON]
  3. Describe the methods for preparing frozen desserts. [REASON]
  4. Design and describe the creation and composition of individual desserts from simple to complex including decor. [REASON]

CLART 205: Restaurant Operations

Credits: 5.0

Study of the functions and operations of a hospitality business. Feasibility, cost containment techniques, and marketing/promotion as well as corporate structures and functions are covered. Prerequisite(s): Placement in BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Organize and implement an oral presentation. [REASON]
  2. Critique the feasibility of food service operation. [REASON]
  3. Generate a marketing plan for a food service operation. [REASON]
  4. Discuss control systems for a food service operation. [REASON]
  5. Estimate a budget for a food service operation. [REASON]

CLART 206: Food Service Nutrition

Credits: 3.0

Detailed contemporary knowledge of nutrition for today's food service industry needs including menu and recipe analysis.Prerequisite(s): Placement in BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Identify and examine nutrients required for human health. [REASON]
  2. Apply USDA guidelines for a healthy diet. [REASON]
  3. Interpret nutrition information on food labels. [REASON]

CLART 207: Food Service Sanitation

Credits: 2.0

Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Identity and define organisms associated with food borne illnesses. [REASON]
  2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them. [REASON]
  3. Develop a HACCP (Hazardous Analysis Critical Control Point. [REASON]
  4. Identify Center for Disease Controls 5 Known Risk Factors in Food Service Establishments. [REASON]
  5. Identify and analyze local and national food codes. [REASON]

CLART 208: Sustainable Foodservice

Credits: 2.0

Introduction to general concepts of sustainability in the food service industry; focus will include food production, agriculture, animal husbandry, commercial fishing, procurement and waste.Prerequisite(s): Placement in BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Describe and analyze an understanding of waste management in the food services. [REASON]
  2. Demonstrate an understanding of the food production chain in our culture. [REASON]
  3. Discuss energy consumption involved with food production, distribution, and restaurant management. [REASON]
  4. Analyze the process of commercial fishery management and how it affects our food supply. [REASON]

CLART 212: Introduction to Hospitality Beverages

Credits: 2.0

Introduction to wine, beer, distilled liquor and non-alcoholic beverages available in the hospitality industry.Prerequisite(s): CLART 100 and placement in BRDGE 093 or EAP 121.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. [REASON]
  2. Explain the basic production process for fermentation. [REASON]
  3. Describe wines by grape, country, growing region and production process. [REASON]
  4. Evaluate the relationship of beverages to food. [REASON]
  5. Identify levels of intoxication and methods to control excessive consumption by guests. [REASON]

CLART 214: Supervision

Credits: 2.0

Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Includes supervising and introduction to motivation techniques, handling difficulties, and controlling restaurant operations. Prerequisite(s): CLART 291 and 294.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate the ability to manage a small restaurant. [REASON]
  2. Demonstrate the ability to lead a team. [ACT]
  3. Organize and implement a hands-on demonstration. [COMMUNICATE]
  4. Demonstrate basic sanitation and safety procedure in all food service outlets. [REASON]
  5. Apply proper mise en place. [REASON]

CLART 224: Food Preparation Lead

Credits: 3.0

Advanced production cooking skills and methods for meats, fish, poultry and vegetarian items. Emphasis on classical cuisine methods, organizational and management skills. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Apply proper mise en place. [REASON]
  2. Demonstrate ability to use appropriate cooking techniques/equipment for a prep station. [REASON]
  3. Produce basic knife cuts. [REASON]
  4. Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
  5. Demonstrate the ability to lead a team. [ACT]

CLART 252: Saute Production

Credits: 3.0

Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation. Advanced pan sauce development using wines, liquors, herbs, and spices.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Produce basic knife cuts. [REASON]
  2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  3. Apply proper mise en place. [REASON]
  4. Demonstrate proper ability to use appropriate cooking techniques/equipment in a a la minute environment. [REASON]
  5. Demonstrate the ability to work as a member of a team. [ACT]

CLART 253: Saute Production Lead

Credits: 3.0

Development of advanced saute station's organizational skills with emphasis on mise en place, plate diagrams, garnishing and supervision.Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Produce basic knife cuts. [REASON]
  2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  3. Apply principles of mise en place. [REASON]
  4. Demonstrate proper ability to use appropriate cooking techniques/equipment in an a la minute environment. [REASON]
  5. Demonstrate the ability to read and understand incoming tickets and respond to orders. [COMMUNICATE]
  6. Demonstrate the ability to lead a team. [ACT]

CLART 260: Bread Production

Credits: 3.0

Covers quick breads, yeast breads, understanding of ingredient functions and characteristics. Selection of proper equipment, correct scaling, baking and finishing of products stressed. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Apply the principles of mise en place. [REASON]
  2. Demonstrate the ability to work as a member of a team. [ACT]
  3. Demonstrate proper safety and sanitation procedures in the hospitality. [REASON]
  4. Demonstrate accuracy in measuring techniques for bread recipes. [REASON]
  5. Demonstrate the ability to use appropriate bread-making equipment. [REASON]

CLART 261: Pastry and Dessert Preparation

Credits: 3.0

Introduction to basic mixing methods, piping methods and batter preparation, baking and finishing of products. Plateup and storage of full service desserts implemented. Prerequisite(s): CLART 100.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Proper principles of mise en place. [REASON]
  2. Demonstrate the ability to use appropriate pastry and dessert techniques. [REASON]
  3. Demonstrate the ability to work as a member of a team. [ACT]
  4. Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
  5. Demonstrate accuracy in measuring and portioning ingredients for basic pastry recipes. [REASON]

CLART 280: Specialty Baking

Credits: 10.0

Introduction to chocolate, sugar and centerpiece work. Refine skills in candy making and advanced artisanal bread production. Beginning management skills are also emphasized.Prerequisite(s): CLART 130.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  2. Apply the principles of mise en place. [REASON]
  3. Demonstrate advanced skill in the preparation of artisan breads. [REASON]
  4. Apply refined finishing and piping techniques to custom cakes. [REASON]
  5. Prepare miniature desserts and pastries. [REASON]
  6. Create and display a line of specialty products. [REASON]

CLART 290: Pastry Chef

Credits: 10.0

Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and centerpiece design.Prerequisite(s): CLART 280.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate basic sanitation and safety in the restaurant industry. [ACT]
  2. Apply proper mise en place. [REASON]
  3. Apply the principles of product production and flow for a bake shop. [REASON]
  4. Utilize technical writing skills and industry standards in developing recipes for a bake shop. [REASON]
  5. Apply knowledge of bakery operations including sustainable food practices. [ACT]
  6. Prepare a specification for bake shop product. [REASON]

CLART 291: Maitre d'

Credits: 2.0

Provides the student with experience functioning as a dining room manager. Guest relations, leadership and decoration/room design will be discussed.Prerequisite(s): CLART 111 and 143.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate basic operations on the POS system. [REASON]
  2. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
  3. Apply principles of mise en place for a dining room. [REASON]
  4. Market menu items to guests and subordinates. [COMMUNICATE]
  5. Organize and implement daily tasks of dining room manager. [REASON]
  6. Organize and implement a hands-on demonstration & oral presentation. [COMMUNICATE]
  7. Demonstrate the ability to lead a team. [ACT]

CLART 292: Sous Chef I

Credits: 2.0

Emphasis on menu development and communications in culinary arts operations.Prerequisite(s): CLART 224 and 253.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  2. Apply proper mise en place. [REASON]
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen. [REASON]
  4. Generate a menu using industry language. [COMMUNICATE]
  5. Organize and implement a hands-on demonstration and oral presentation. [COMMUNICATE]
  6. Demonstrate the ability to lead a team. [ACT]
  7. Demonstrate the ability to solve problems individually and in a team environment. [COMMUNICATE]

CLART 293: Sous Chef II

Credits: 2.0

Emphasis on supervision, administration, and communications in culinary arts operations involved with classical cuisine preparations of entrees, main courses, sauces, and soups as well as starches, vegetables, and salads. Prerequisite(s): CLART 292.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  2. Apply proper mise en place. [REASON]
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen. [REASON]
  4. Organize and implement a hands-on demonstration and oral presentation. [COMMUNICATE]
  5. Demonstrate the ability to lead a team. [ACT]
  6. Demonstrate the ability to solve problems individually and in a team environment. [COMMUNICATE]

CLART 294: Sous Chef III

Credits: 2.0

Emphasis on supervision, administration and communications in culinary arts operations. Refining supervisory skills with operational responsibility of entire kitchen operation, including menu implementation. Prerequisite(s): CLART 293.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
  2. Apply proper mise en place. [REASON]
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen. [REASON]
  4. Organize and implement a hands-on demonstration and oral presentation. [COMMUNICATE]
  5. Demonstrate the ability to lead a team. [ACT]
  6. Demonstrate the ability to solve problems individually and in a team environment. [COMMUNICATE]
  7. Organize and implement a menu for a restaurant. [ACT]

CLART 295: Work Experience Seminar

Credits: 1.0

Develop critical job skills and competencies related to success in internship and career transition. Internet access required. S/U grade only.Prerequisite(s): Instructor permission and concurrent enrollment in CLART 296.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry. [REASON]
  2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes. [REASON]
  3. Interview local industry professional regarding industry trends and hiring practices and present written findings. [EXPLORE]
  4. Attend networking and/or industry-specific career events held on campus. [EXPLORE]

CLART 296: Supervised Work Experience

Credits: 1.0 to 2.0

Experience in occupational settings in the hospitality fields. Credits earned depend upon number of hours worked. S/U grade only. Registration is permitted first seven weeks as space is available.Prerequisite(s): Concurrent enrollment in CLART 295.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Obtain and show successful work experience in the Food Service Industry. [REASON]

CLART 298: Individual Project in Culinary Arts

Credits: 1.0 to 5.0

Study of student-selected project or approved experiences in the field of Culinary Arts. Registration is permitted first seven weeks as space is available.Prerequisite(s): Instructor permission.

Course Level Objectives

Upon successful completion of this course, sudents will be able to:

  1. Develop specific concepts or material relevant to Culinary Arts. [REASON]
  2. Create a comprehensive activity which supplements the existing Culinary Arts courses. [REASON]
  3. Implement and complete a total project adhering to established procedures and due dates. [REASON]