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May 03, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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CART 120 Intermediate Culinary Arts11 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 , CART 115 , and CART 140
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
Total Hours: 200 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 180
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