CA 103 Culinary Arts Practicum III
The Practicum classes, I, II and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods, and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual.
Prerequisite
CA 102 with a grade of C of better
Offered
Spring term only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Reflect a work ethic equal to the high standards of the culinary profession; Communicate an understanding and utilize as necessary basic and advanced culinary theory; Use technical and creative skills to accomplish culinary tasks; Work effectively as part of a team; Demonstrate a professional attitude and appearance; Utilize proper sanitation and production techniques and basic cooking methods, Braising, Saute, Poaching, Pan Frying, Roasting.