CART245L — Cooking Fundamentals I Lab
This course is the lab component for CART 245 - Cooking Fundamentals Lecture and engages the student in a practical application of terminology and theories. Students will learn about meat, produce, and ingredient identification essential to the industry. In addition, we will introduce: knife handling; principles of cooking; basic cooking skills; mise en place; plating; reinforce food safe practices; industry terminology; weights and measures; equipment identification, care, and use; food costing and standard inventory control; and receiving practices. Students will be introduced to the Chef’s Prep List and Master Task & Timeline. Participation in a Master Chef class or a school-sponsored event is mandatory for this course. 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 201 - Stocks, Soups, and Sauces CART 201L - Stock, Soups & Sauces Lab and CART 245 - Cooking Fundamentals I Lecture