CARTS106 - Breakfast Methods

This course includes both theory and lab applications in breakfast preparation with an emphasis on the organization and maintenance of a smooth workflow on the breakfast line. Food preparation areas include eggs, quick breads, meat and potatoes, grains, fruit plates and breakfast beverages.

Credits: 2

Distribution: Hospitality

Offered: Winter, Summer

Outcomes

  1. Apply the theory and practice of traditional morning delicacies
  2. Prepare a variety of hot and cold breakfast items
  3. Work effectively on the breakfast line
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!