CA 103 Culinary Arts Practicum III
The 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.
Offered
Offered Spring only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Student will be able to utilize proper sanitation and production techniques and basis cooking methods, Braising, Saute, Poaching, Pan Frying, Roasting, and also will learn preparation, storage, and presentation of menu items.