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Apr 20, 2024
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Catalog 2020-2021 [ARCHIVED CATALOG]
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CART 110 Introduction to Culinary and Baking Arts10 credits
This course introduces students to the basics of the food service kitchen. Students learn to identify and use culinary and baking tools and equipment including knives, hand tools, and large and small appliances. They learn basic culinary and baking preparations and procedures, focusing on fundamental cooking and baking techniques.
Prerequisites: ABED 040 (or placement into MATH 087 or higher) and ABED 046 (or placement into ENGL 093 or higher)
Corequisites: CART 115
Course Outcomes
Upon successful completion of this course students will be able to:
- Identify culinary and baking tools and equipment
- Demonstrate proper use of knives, hand tools, and other culinary and baking equipment
- Execute basic knife skills employing all of the classic cuts
- Identify commonly used fruits, vegetables, grains, starches, meat, fish, and poultry
- Identify fresh herbs, spices, seasonings, oils, and vinegars
- Employ standard weights and measures to demonstrate proper scaling and measurement techniques and recipe conversions
- Demonstrate classic sauce and soup making
- Demonstrate basic cooking techniques including sauteeing, roasting, braising, grilling, and steaming
- Demonstrate basic baking techniques including yeast-leavened and quick breads, pies, cakes, pastries, and custards and related sauces
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for employment as cooks, short order cooks, pantry cooks, prep cooks, front line cooks, sauté cooks, and grill cooks
- meet the Skills Standards of American Culinary Federation
Total Hours: 180 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 160
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