Catalog 2020-2021 
    
    Jul 02, 2022  
Catalog 2020-2021 [ARCHIVED CATALOG]

CART 120 Intermediate Culinary Arts

10 credits
Students expand on the competencies introduced in CART 110 to learn more advanced skills and modern cooking methodology. Students will learn advanced protein fabrication, expanded cooking techniques, and quick-serve meal production. Identification of products, advanced knife skills, and techniques on seasoning and flavoring will be highlighted.

Prerequisites: CART 110  and CART 115  

Corequisites: CART 130  

Course Outcomes
Upon successful completion of this course students will be able to:

  • Identify and fabricate fresh meat, poultry, and seafood
  • Identify vegetables, grains, and starches and differentiate proper cooking methods for those items
  • Use herbs, spices, and other seasonings in modern cooking techniques
  • Execute classic knife cuts in accordance with industry requirements
  • Execute complex dishes employing standardized recipes
  • Compose quick-serve meals using standardized recipes and modern cooking techniques

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
  • demonstrate excellent customer service

Global Outcomes
This course teaches to the global outcome of teamwork.

Total Hours: 200 Guided Practice (Lab or Clinical) Hours: 200