Nov 21, 2024  
2023-2024 Catalog 
    
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2023-2024 Catalog [ARCHIVED CATALOG]

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CART 159 - Basic Food Science

3 Credit(s)
This course is an introduction to basic cooking skills, knife skills and the chemistry of foods. Content includes sandwiches, salad dressings, hors d’oeuvres, stocks, soups, vegetables, egg cookery and beverages. This course also covers basic food decorations and garnishes. Emphasis is on identification, selection, use and handling of ingredients. The course covers the cooking skills and methods used for the successful preparation of fundamental menu items - breakfast, lunch, and dinner. Emphasis is on preparation and handling. Students are required to have a complete chef’s uniform for this class.

Pre/Corequisite(s): CART 121 .


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