CA 101 Culinary Arts Practicum I
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. Corequisite: CA 111 Foodservice Safety and Sanitation; CA 112 Stations, Tools and Culinary Techniques
Corequisite
Corequisite:
CA 111 Foodservice Safety and Sanitation;
CA 112 Stations, Tools and Culinary Techniques
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. Understand 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. Utilize proper sanitation and production techniques and basic cooking methods, Braising, Saute, Poaching, Pan Frying, Roasting.