Nov 21, 2024  
2023-2024 Catalog 
    
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CART 145 - Elements of Commercial Food Preparation and Service

3 Credit(s)
This course is basic cooking skills and front of the house dining services. The course will cover the cooking of fundamental menu items to include breakfast, lunch and dinner items. Both à la carte and buffet preparation will be included in the cooking methods in this course. Included in the course are methods of table service, preparation of the dining room for service, personal hygiene, and sanitation and customer relations. Students actively perform standard American Service on a rotating basis. The student will be exposed to cooking and service to customers each week. The student must have a server’s uniform and a chef’s uniform for this class. This course is to be offered the second nine week period in the first semester and is a continuation of CART 159 - Basic Food Science .

Pre/Corequisite(s): CART 121 , CART 159  or permission of instructor.


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