CARTS101 - 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

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
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!