Culinary Arts Practicum

Catalog description

At the completion of the first year of study, students will be assessed on the application and demonstration of the program competencies required. Competencies include: knife skills; basic cooking procedures, including stocks, soups, sauces, dry heat and moist heat applications; vegetable applications; grains, pasta and potato applications; and the fabrication and preparation of meats, poultry, and fish. These will be assessed through a practical exam. Prerequisite(s): Complete CULART-100. Completion of or currently enrolled in CULMGT-112, CULART-116, CULART-128, CULART-124, CULART-126 and CULART-122.