CART 120 Intermediate Culinary Arts

11 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