CART 041 — Culinary Production and Operations Units: 3
This course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed. Lecture Hours: 18 Lab Hours: 108 Repeatable: No Grading: Letter Prerequisite: CART-060 and CART 040. Advisory: None Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None
Prerequisites: CART 060, CART 040