CLART 100    Culinary Arts Orientation (2 Credits)

Introduction to hospitality, culinary arts program and industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/measures and service skills.
Prerequisite: Registration by entry code only. Obtain code from faculty advisor. Placement into MATH 060 or BUS 130 and BRIDGE 093 or EAP 100.

CLART 101    Principles of Cooking (5 Credits)

Introduction to fundamentals of professional cooking; including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification.

CLART 103    Procurement (2 Credits)

Provides student with standards, USDA grading, principles, and procedures for purchasing food, beverages, supplies, and equipment used in the food service industry. Field trips are an integral part of this course. Be prepared to arrive and depart from sites on your own.

CLART 105    Introduction to Catering (2 Credits)

An introduction to processes of on-site and off-site caterings. Emphasis will be placed on developing culinary knowledge, planning skills, business skills and event design.
Prerequisite: Placement into BRDGE 093 or EAP 100 or instructor's permission.

CLART 111    Cost Analysis (3 Credits)

Provides experience in the cashiering and money handling in a restaurant operation. As well as introduction to the P.O.S. system, with data entry consisting of menu and personnel. Tracking food costs.
Prerequisite: CLART 100.

CLART 112    Purchasing/R & S (3 Credits)

Provides experience with purchasing, ordering, supplier selection and relations, receiving, storing, inventory issuing of products, correct product handling and product security.
Prerequisite: CLART 100.

CLART 121    Quantity Cooking Lab I (2 Credits)

Production skills for quantity food preparation, cafeteria style meals including mise en place, vegetable and starch preparation, pizza production, safety and sanitation.
Prerequisite: CLART 100.

CLART 122    Food Preparation (3 Credits)

Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning, recipe writing, and advance cooking methods.
Prerequisite: CLART 100.

CLART 131    Pantry Preparation I (2 Credits)

Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed.
Prerequisite: CLART 100.

CLART 132    Pantry II (3 Credits)

Advances the student to the level of Garde Manager, cold food, hot appetizer production with an emphasis on smoking and charcuterie as well as introduces initial supervisory skills with students.
Prerequisite: CLART 100.

CLART 141    Food Server I (2 Credits)

Provides the basic knowledge of restaurant service in a full service dining atmosphere, servicer sequence, tray service, bussing, side work and order taking in a cafeteria style setting are covered. S/U grade option.

CLART 142    Food Server II (3 Credits)

Second of three service courses designed to provide students with an intermediate knowledge of service and sales techniques. To carry out the full responsibility as a professional food server in the commercial restaurant.
Prerequisite: CLART 100.

CLART 143    Food Server III (3 Credits)

Provides the student with an advanced knowledge of service and sales. Introduction to tableside service and working as a Section Lead.
Prerequisite: CLART 100.

CLART 151    Quantity Cooking Lab II (3 Credits)

Primary saute skills to produce dishes using meat, poultry, egg, vegetarian and seafood in fine dining applications. Proper portioning techniques and beginning skills in plate diagramming.
Prerequisite: CLART 100.

CLART 155    Special Topics (5 Credits)

Specialized courses/seminars in Culinary Arts.
Prerequisite: Instructor permission.

CLART 161    Stocks, Soups & Sauces I (3 Credits)

Provides student with basic knowledge and skills for soups, stocks, and base sauce production.
Prerequisite: CLART 100.

CLART 162    Stocks, Soups & Sauce II (3 Credits)

Production of classic and modern sauces. Advanced use of herbs, spices, wines, and liquors in complex sauces. Includes skills in inventory control and production planning, as well as initial supervisory skills.
Prerequisite: CLART 100.

CLART 181    Hot and Cold Sandwich Preparation (2 Credits)

Introduction to quantity cooking in a cafeteria style setting in hot/cold sandwich cookery, salad prep, portioning and vegetable cutting. Some line work will be introduced.
Prerequisite: CLART 100.

CLART 198    Individual Project in Culinary Arts (1-5 Credits)

Study of student-selected project or approved experiences in the field of Culinary Arts.
Prerequisite: Instructor's permission.

CLART 205    Restaurant Operations (5 Credits)

Study of the functions and operations of a hospitality business. Feasibility, cost containment techniques, and marketing/promotion as well as corporate structures and functions are covered. Field trips are a part of this course. Students must provide their own transportation.

CLART 206    Food Service Nutrition (3 Credits)

Detailed contemporary knowledge of nutrition for today's food service industry needs including menu and recipe analysis.

CLART 207    Food Service Sanitation (2 Credits)

Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.

CLART 212    Intro to Hospitality Beverages (2 Credits)

Introduction to Federal and State issues and regulations related to the serving of a variety of beverages available in the hospitality industry; including coffee, tea, wine, beer and spirits.
Prerequisite: CLART 100.

CLART 213    Control Systems (3 Credits)

Structured to provide the student with first hand experience in consideration for the proper tracking and analysis of costs. Computer control using basic files within the P.O.S. system.
Prerequisite: CLART 111.

CLART 214    Supervision (2 Credits)

Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Includes supervising and introduction to motivation techniques, handling difficulties, and controlling restaurant operations.
Prerequisite: CLART 204.

CLART 224    Food Preparation Lead (3 Credits)

Advanced production cooking skills and methods for meats, fish, poultry and vegetarian items. Emphasis on classical cuisine methods, organizational and management skills.
Prerequisite: CLART 100.

CLART 252    Saute Production (3 Credits)

Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation. Advanced pan sauce development using wines, liquors, herbs, and spices.
Prerequisite: CLART 100.

CLART 253    Saute Production Lead (3 Credits)

Development of advanced saute' station's organizational skills with emphasis on mise en place, plate diagrams, garnishing and supervision.
Prerequisite: CLART 100.

CLART 255    Special Topics (5 Credits)

Seminars of current interest in Culinary Arts.
Prerequisite: Instructor's permission.

CLART 260    Bread Production (3 Credits)

Covers quick breads, yeast breads, specialty breads, understanding of ingredient functions and characteristics. Selection of proper equipment, correct scaling, baking and finishing of products stressed.
Prerequisite: CLART 100.

CLART 261    Pastry and Dessert Preparation (3 Credits)

Introduction to basic and advanced mixing methods, chocolate work, piping methods and batter preparation, correct squaring, baking and finishing of products stressed. Plateup and storage of full service desserts implemented.
Prerequisite: CLART 100.

CLART 291    Maitre d' (2 Credits)

Provides the student with experience functioning as a dining room manager. Guest relations, leadership, decoration/room design and marketing will be stressed in addition to an overview of beverages in the hospitality industry.
Prerequisite: CLART 100.

CLART 292    Sous Chef I (2 Credits)

Emphasis on supervision, training, administration, and communications in culinary arts operations involving starch, vegetable, and salad production. Development of entree and/or main course items will be assigned.
Prerequisite: CLART 224 and 253.

CLART 293    Sous Chef II (2 Credits)

Emphasis on supervision, administration, and communications in culinary arts operations involved with classical cuisine preparations of entrees, main courses, sauces, and soups as well as starches, vegetables, and salads.
Prerequisite: CLART 292.

CLART 294    Sous Chef III (2 Credits)

Emphasis on supervision, administration and communications in culinary arts operations. Refining supervisory skills with operational responsibility of entire kitchen operation.
Prerequisite: CLART 293.

CLART 295    Work Experience Seminar (1 Credit)

For students enrolled in Supervised Work Experience. Monitoring development of proper attitudes and behaviors necessary in food service industry. S/U grade only.
Prerequisite: Instructor's permission and concurrent enrollment in CLART 296.

CLART 296    Supervised Work Experience (1-4 Credits)

Experience in occupational settings in the hospitality fields, students develop realistic expectations and a better understanding of the work environment while they acquire industry experience and references. Credits earned depend upon number of hours worked. S/U grade only.
Prerequisite: Concurrent enrollment in CLART 295.

CLART 298    Individual Project in Culinary Arts (1-5 Credits)

Study of student-selected project or approved experiences in the field of Culinary Arts.
Prerequisite: Instructor's permission.