CART120 — Intermediate Culinary Arts
11 credits Students expand on the competencies introduced in CART 110 to learn more advanced skills and modern cooking methodology. Students will learn advanced protein fabrication, expanded cooking techniques, and quick-serve meal production. Identification of products, advanced knife skills, and techniques on seasoning and flavoring will be highlighted. Prerequisites: CART 110 , CART 115 , and CART 140 Corequisites: CART 130 Course
Prerequisites: CART110, CART115, CART140