CART110 — Introduction to Culinary and Baking Arts
10 credits This course introduces students to the basics of the food service kitchen. Students learn to identify and use culinary and baking tools and equipment including knives, hand tools, and large and small appliances. They learn basic culinary and baking preparations and procedures, focusing on fundamental cooking and baking techniques. Prerequisites: ABED 40 or AHSE 56 (or placement into MATH 87 or AHSE 66 or higher) and ABED 46 (or placement into ENGL 93 or higher) Corequisites: CART 115 and CART 140 Course
Prerequisites: ABED40, AHSE56, MATH87, AHSE66, ABED46, ENGL93