CART245 — Cooking Fundamentals I Lecture
CART 245 introduces the culinary terminology, methods, concepts, and professional standards presented in conjunction with the textbook “On Cooking” and the online component of Pearson’s “My Culinary Lab”. A.S. , Catering & Hospitality Management, A.A.S. , Culinary Arts Certificate , Culinary Arts, A.A.S. , Food Service Retail Management Certificate , or Food Service Retail Management, A.A.S. is required. Corequisite(s): CART 245L - Cooking Fundamentals I Lab , CART 201 - Stocks, Soups, and Sauces and CART 201L - Stock, Soups & Sauces Lab