CLART 100    Culinary Arts Orientation (2 Credits)

Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/ measures, service skills, and world issues.
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 102    Beginning Baking Theory (5 Credits)

Introduction to ingredients, mixing methods, terminology, bakery procedures and the use of hand tools.

CLART 103    Procurement (2 Credits)

Standards, USDA grading, principles, and procedures for purchasing food used in the food service industry.

CLART 105    Introduction to Catering (2 Credits)

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

CLART 110    Beginning Baking (7 Credits)

Introduction to cookies, quick breads and yeast breads. Must obtain a permit code from faculty advisor.
Prerequisite: Placement in MATH 060 or BUS 130 and BRDGE 093 or EAP 100.

CLART 111    Cost Analysis (3 Credits)

Provides experience in the cashiering and money handling in a restaurant operation. Including 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, receiving, storing, inventory issuing of products, correct product handling and product security.
Prerequisite: CLART 100.

CLART 120    Intermediate Baking (10 Credits)

Intermediate baking with emphasis on cakes, pies and pastries.
Prerequisite: CLART 110.

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 130    Advanced Baking (7 Credits)

Advanced baking with emphasis on frozen dessert, chocolate, dessert sauces and plating of desserts.
Prerequisite: CLART 120.

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.
Prerequisite: CLART 100.

CLART 141    Food Server I (2 Credits)

Provides the basic knowledge of restaurant service in a full service dining atmosphere, server 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 of a professional food server in a 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)

Introduction to cafeteria hot line food production, using sauté skills to produce meat, poultry, pasta and vegetarian dishes in a cafeteria style setting.
Prerequisite: CLART 100.

CLART 155    Special Topics (5 Credits)

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

CLART 161    Individual Project in Culinary Arts (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    Hot and Cold Sandwich Preparation (1-5 Credits)

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

CLART 202    Intermediate Baking Theory (5 Credits)

Intermediate baking theory with emphasis on ingredients, cakes, pies, tarts and the basics of plating and plate presentation.
Prerequisite: CLART 102.

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.

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 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    Sauté Production (3 Credits)

Intermediate sauté 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    Sauté Production Lead (3 Credits)

Development of advanced sauté 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, 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 mixing methods, piping methods and batter preparation, baking and finishing of products. Plate up 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 and decoration/room design will be discussed.
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. Menu development will be covered.
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, including menu implementation.
Prerequisite: CLART 293.

CLART 295    Work Experience Seminar (1 Credit)

Develop critical job skills and competencies related to success in internship and career transition. Internet access required. 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. Credits earned depend upon number of hours worked. S/U grade only.
Prerequisite: Concurrent enrollment in CLART 295.

CLART 298    Supervised Work Experience (1-5 Credits)

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