CART 110 Introduction to Culinary and Baking Arts

10 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 40 (or placement into MATH 87 or higher) and ABED 46 (or placement into ENGL 93 or higher)

Corequisites: CART 115 and CART 140

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