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Hospitality

Culinary Arts Course Descriptions

CLART 100: Culinary Arts Orientation

Credits: 2.00

Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios, weights, measures, and service skills. Registration by permission code only. Obtain code from faculty advisor.

Course Level Objectives

  1. Identify basic knife cuts and usage.
  2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
  3. Identify kitchen equipment and utensils used in the hospitality industry.
  4. Identify the basics of mise en place in a commercial kitchen.

CLART 101: Principles of Cooking

Credits: 5.0

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

Course Level Objectives

  1. Discuss the history and development of the food service industry.
  2. Describe how the food service industry in the U.S. is influenced by global cuisine.
  3. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch.
  4. Define and use appropriate culinary terminology.
  5. Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood.
  6. Identify herbs and spices.
  7. Define hospitality and the philosophy of the hospitality industry.
  8. Demonstrate how to read and write a standard recipe.

CLART 102: Beginning Baking Theory

Credits: 3.00

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

Course Level Objectives

  1. Define and describe bakery terminology.
  2. Analyze ingredients and their function in a recipe.
  3. Describe and analyze various mixing methods.
  4. Describe and analyze bakery procedures.
  5. Practice and demonstrate an understanding of math in baking applications.

CLART 103: Food Service Procurement

Credits: 2.0

Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry.

Course Level Objectives

  1. Identify purchasing guidelines for food.
  2. Analyze and compare purchasing techniques.
  3. Explain the vendor selection process.
  4. Explain the common and proper receiving and storage practices in the hospitality industry.
  5. Describe how relevant local and world issues affect the hospitality industry.

CLART 105: Introduction to Catering

Credits: 2.0

An introduction to on-site and off-site caterings. Emphasis on developing culinary knowledge, planning skills, business skills, and event design.

Course Level Objectives

  1. Develop a business contract.
  2. Describe liability issues in the catering profession.
  3. Develop a variety of menus.
  4. Describe the schedule of activities of an event from start to finish.
  5. Describe the importance of customer service throughout a catering cycle.

CLART 106: Mobile Food Fundamentals

Credits: 3.0

Introduction to the business aspects of running a food truck. Emphasis on licensing, social media andmarketing, menu development, purchasing a truck, designing the food truck concept, business plan, and staffing.Recommended completition of CLART 101.

Course Level Objectives

  1. Define the key points of starting and operating a mobile food business.
  2. Define the start up costs needed to begin a mobile food business.
  3. Demonstrate the ability to access specific licensing requirements.
  4. Design a business proposal for a mobile food business.

CLART 107: Plant-Based Cooking

Credits: 3.0

Exploration ofplant-basedcooking and techniques with a focus on vegetarian and vegan options.

Course Level Objectives

  1. Analyze the ethics of plant-based eating.
  2. Demonstrate ideas for creating a plant-based meal.
  3. Identify the wellness benefits of plant-based eating.
  4. Apply substitutions to create plant-based alternatives to classic meals.
  5. Apply new cooking techniques to plant-based ingredients.

CLART 110: Beginning Baking

Credits: 10.00

Introduction to batters and doughs. Permission code required.

Course Level Objectives

  1. Demonstrate the ability to work as a member of a team.
  2. Prepare a variety of breakfast pastries.
  3. Apply the principle of mise en place for a bake shop.
  4. Demonstrate basic sanitation and safety in the restaurant industry.
  5. Demonstrate accurate scaling of ingredients.
  6. Demonstrate an awareness of correct baking procedure and terminology.
  7. Apply the mixing methods of basic batters and doughs.

CLART 111: Cost Analysis

Credits: 3.00

Provides experience in the cashiering in a restaurant operation. Including introduction to the point of sale system with data entry consisting of menu and tracking food costs. Recommended completion of CLART 100.

Course Level Objectives

  1. Demonstrate the proper cashiering functions on a point of sale system.
  2. Demonstrate the proper handling of receipts and of the cash drawers.
  3. Perform opening and closing procedures on a point of sale system.
  4. Design daily restaurant forms.
  5. Demonstrate basic sanitation and safety in the restaurant industry.

CLART 112: Purchasing/R and S

Credits: 3.0

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

Course Level Objectives

  1. Outline and apply proper purchasing functions.
  2. Perform proper storage of perishable and nonperishable product.
  3. Perform proper receiving of perishable and nonperishable product.
  4. Demonstrate the ability to work as a member of a team.
  5. Apply basic preservation methods to perishable food items.

CLART 120: Intermediate Baking

Credits: 10.00

Continuation of doughs at an intermediate level. Recommended completion of CLART 110.

Course Level Objectives

  1. Demonstrate the ability to work as a member of a team.
  2. Apply the principles of mise en place.
  3. Demonstrate basic sanitation and safety in the restaurant industry.
  4. Demonstrate accurate scaling of ingredients.
  5. Prepare a variety of yeast leavened products including specialty breads, artisan breads, sourdough breads, enriched breads and laminated breads.

CLART 121: Quantity Cooking Lab I

Credits: 2.0

Production skills for quantity food preparation, including mise en place, ingredient preparation, pizzaproduction, safety, and sanitation. Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

  1. Apply principles of mise en place.
  2. Demonstrate proper sanitation and safety in the restaurant industry.
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment for quantity cooking.
  4. Demonstrate the ability to work as a member of a team.
  5. Produce basic knife cuts.

CLART 122: Food Preparation

Credits: 3.0

Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advanced cooking methods. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Apply principles of mise en place.
  2. Demonstrate proper sanitation and safety in the restaurant industry.
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment for prep.
  4. Demonstrate the ability to work as a member of a team.
  5. Produce basic knife cuts.

CLART 130: Advanced Baking

Credits: 10.00

Preparation of plated desserts, frozen desserts, sauces, garnishes, and confectionery. Recommended completion of CLART 120.

Course Level Objectives

  1. Prepare a variety of custards, creams and fruit sauces.
  2. Explore the fundamentals of hand tempering chocolate.
  3. Produce various types of frozen desserts.
  4. Prepare a variety of cakes and entremets.
  5. Demonstrate basic sanitation and safety in the restaurant industry.
  6. Demonstrate the ability to work as a member of a team.
  7. Apply the principles of mise en place.
  8. Demonstrate accurate scaling of ingredients.

CLART 131: Pantry Preparation I

Credits: 2.0

Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed. Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

  1. Produce basic knife cuts.
  2. Demonstrate proper safety and sanitation procedures in the hospitality industry.
  3. Apply principles of mise en place.
  4. Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
  5. Demonstrate the ability to work as a member of a team.

CLART 132: Pantry II

Credits: 3.0

Advances the student to the level of Garde Manager, cold food and appetizer production with an emphasis on smoking and charcuterie. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Produce basic knife cuts.
  2. Demonstrate proper sanitation and safety in the restaurant industry.
  3. Apply principles of mise en place.
  4. Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
  5. Demonstrate the ability to read and understand incoming tickets and respond to orders called.
  6. Demonstrate the ability to work as a member of a team.

CLART 141: Food Server I

Credits: 2.0

Provides the basic knowledge of restaurant service in a full service dining atmosphere. Server sequence, tray service, bussing, and side work are covered. Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply principles of mise en place.
  3. Perform bussing techniques using appropriate trays.
  4. Demonstrate the ability to work as a member of a team.

CLART 142: Food Server II

Credits: 3.0

Intermediate knowledge of service and sales techniquesin arestaurant. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Apply proper mise en place for dining room.
  2. Demonstrate the proper opening and closing of a restaurant.
  3. Demonstrate basic operation of the P.O.S. system.
  4. Demonstrate basic sanitation and safety in the restaurant industry.
  5. Demonstrate proper sequence of service with the proper technique.

CLART 143: Food Server III

Credits: 3.0

Advanced knowledge of service and sales techniques working as a Section Lead. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Apply proper mise en place for a dining room.
  2. Demonstrate the proper opening and closing of a restaurant.
  3. Demonstrate identification of table and guest position numbers.
  4. Demonstrate basic operation of the P.O.S. system.
  5. Demonstrate basic sanitation and safety in the restaurant industry.
  6. Demonstrate proper sequence of service with the proper technique.
  7. Organize and implement a hands-on demonstration.
  8. Demonstrate the ability to work as a member of a team.

CLART 151: Quantity Cooking Lab II

Credits: 3.0

Introduction to a working restaurant hot line;introduction to beginning saute and grill skills using meat, poultry, seafood, eggs, and vegetarian dishes of contemporary cuisine. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply principles of mise en place for a quick service line.
  3. Apply proper cooking techniques for a quick service restaurant.
  4. Demonstrate proper cooking technique in a stone oven.
  5. Demonstrate the ability to work as a member of a team.

CLART 155: Special Topics in Culinary Arts

Credits: Maximum of 5.0 possible

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

Course Level Objectives

  1. Explore areas of interest to the culinary arts industry.

CLART 156: Mobile Food Expediter

Credits: 2.00

Provides the basic knowledge of customer service in a mobile food service setting. Cashiering, order taking, ticket expo, timing, and sales techniques are covered. 

Course Level Objectives

  1. Demonstrate taking orders in a mobile food service setting using a POS (Point of Sale) system.
  2. Apply learned skills to provide quality customer service.
  3. Define upselling techniques in a mobile food service setting.
  4. Communicate effectively with team to expedite orders.
  5. Demonstrate proper safety and sanitation procedures in a mobile food service setting.

CLART 157: Mobile Pantry Cook

Credits: 2.0

Introduction to volume pantry line work and prep work for a mobilefood service setting. Preparation of sandwiches, salads, dressing, and cold sauces are covered, with an emphasis on quality and presentation.Recommended completion of CLART 131.

Course Level Objectives

  1. Produce basic pantry items such as cold sauces and dressings.
  2. Produce industry standard sandwiches and salads.
  3. Demonstrate ability to work on a mobile food service line.
  4. Demonstrate the ability to work as a member of a team.
  5. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.

CLART 158: Mobile Prep Cook

Credits: 2.0

Intermediate production cooking and prepping skills for proteins and vegetarian items for use on the food truck. Emphasis on high volume, portioning, pars and advanced cooking methods in a mobile food service setting.Recommended completion ofCLART 122.

Course Level Objectives

  1. Produce protein and vegetarian items for use on a food truck.
  2. Demonstrate ability to portion and prepare items for next day's service.
  3. Demonstrate ability to use pars on a daily basis.
  4. Demonstrate ability to use appropriate cooking techniques and equipment.
  5. Apply principles of mise en place.
  6. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.

CLART 161: Stocks, Soups, and Sauces I

Credits: 3.0

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

Course Level Objectives

  1. Produce basic knife cuts.
  2. Demonstrate basic sanitation and safety in the restaurant industry.
  3. Apply principles of mise en place.
  4. Describe and produce various stocks, soups, and sauces.
  5. Demonstrate the ability to work as a member of a team.

CLART 162: Stocks, Soups and Sauces II

Credits: 3.0

Production of classic and modern sauces. Intermediate sauce making techniques and processes. Includes skills in inventory control and production planning, as well as initial supervisory skills. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply principles of mise en place.
  3. Demonstrate the ability to direct production of stocks, soups,and sauces.
  4. Demonstrate an understanding of the construction of sauces.
  5. Demonstrate the ability to lead a team.

CLART 181: Hot and Cold Sandwich Preparation

Credits: 2.0

Introduction to quick serve cooking in a restaurantsetting: hot/cold sandwich cookery, portioning, and preparation. Some line work will be introduced. Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply principles of mise en place on a quick service line.
  3. Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production.
  4. Demonstrate the ability to work as a member of a team.

CLART 198: Individual Project in Culinary Arts

Credits: 1.0 to 5.0

Study of student-selected project or approved experiences in the field of Culinary Arts. Registration permitted first seven weeks (six in summer) as space is available. Prerequisite(s): Instructor permission.

Course Level Objectives

  1. Explore fields of interest in the culinary industry.
  2. Develop specific concepts or material relevant to Culinary Arts.
  3. Create a comprehensive activity which supplements the existing Culinary Arts courses.
  4. Develop and complete a total project adhering to established procedures and due dates.

CLART 202: Advanced Baking Theory

Credits: 3.0

Exploration of complex bakery formulas at an advanced level. Prerequisite(s): CLART 102.

Course Level Objectives

  1. Describe and analyze a variety of cream-based fillings.
  2. Define and describe chocolate and sugar work techniques.
  3. Design and describe the creation of variousfrozen desserts.
  4. Design and describe the creation and composition of individual desserts from simple to complex including decor.

CLART 205: Restaurant Operations

Credits: 5.00

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. Recommended placement into AENGL 93 or ENGLP 93 and recommended completion of MATH 74 or MATH 77.

Course Level Objectives

  1. Organize and implement an oral presentation.
  2. Critique the feasibility of food service operation.
  3. Generate a marketing plan for a food service operation.
  4. Estimate a budget for a food service operation.

CLART 206: Food Service Nutrition

Credits: 3.0

Detailed contemporary knowledge of nutrition for today's food service industry needs including menu and recipe analysis. Recommend placement intoMATH 77.

Course Level Objectives

  1. Identify and examine nutrients required for human health.
  2. Apply USDA guidelines for a healthy diet.
  3. Interpret nutrition information on food labels.

CLART 207: Food Service Sanitation

Credits: 2.00

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

Course Level Objectives

  1. Identify and define organisms associated with food borne illnesses.
  2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
  3. Develop a HACCP (Hazardous Analysis Critical Control Point).
  4. Identify Center for Disease Control's five known risk factors in food service establishments.
  5. Identify and analyze local and national food codes.

CLART 208: Sustainable Food Service

Credits: 2.0

Introduction to general concepts of sustainability in the food service industry; focus will include food production, agriculture, animal husbandry, commercial fishing, procurement, and waste. Prerequisite(s): Placement into AENGL093 or ENGLP 093.

Course Level Objectives

  1. Describe and analyze an understanding of waste management in the food services.
  2. Demonstrate an understanding of the food production chain in our culture.
  3. Discuss energy consumption involved with food production, distribution, and restaurant management.
  4. Analyze the process of commercial fishery management and how it affects our food supply.

CLART 212: Introduction to Hospitality Beverages

Credits: 2.00

Introduction to wine, beer, distilled liquor, and nonalcoholic beverages available in the hospitality industry.

Course Level Objectives

  1. Explain the basic production process for fermentation.
  2. Describe wines by grape, country, growing region, and production process.
  3. Evaluate the relationship of beverages to food.

CLART 214: Supervision

Credits: 2.0

Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate the ability to manage a small restaurant.
  2. Demonstrate the ability to lead a team.
  3. Organize and implement a hands-on demonstration.
  4. Demonstrate basic sanitation and safety procedure in all food service outlets.
  5. Apply proper mise en place.

CLART 224: Food Preparation Lead

Credits: 3.0

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

Course Level Objectives

  1. Apply proper mise en place.
  2. Demonstrate ability to use appropriate cooking techniques/equipment for a prep station.
  3. Produce basic knife cuts.
  4. Demonstrate proper safety and sanitation procedures in the hospitality industry.
  5. Demonstrate the ability to lead a team.
  6. Generate a menu using industry language.

CLART 252: Saute

Credits: 3.0

Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Produce basic knife cuts.
  2. Demonstrate proper sanitation and safety in the restaurant industry.
  3. Apply proper mise en place.
  4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
  5. Demonstrate the ability to work as a member of a team.

CLART 253: Saute Lead

Credits: 3.0

Development of advanced saute station's organizational skills with emphasis on mise en place and plate presentation. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Produce basic knife cuts.
  2. Demonstrate proper sanitation and safety in the restaurant industry.
  3. Apply principles of mise en place.
  4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
  5. Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
  6. Generate a menu using industry language.

CLART 254: Mobile Line Cook

Credits: 2.00

Intermediate line work skills including deep frying, grilling, and sauteing in a mobile food service setting. Emphasis on speed and high volume cooking in the mobile food service realm. Recommended completion of CLART 252.

Course Level Objectives

  1. Demonstrate ability to cook a variety of foods in a mobile food service setting.
  2. Produce industry standard food for service on the truck.
  3. Define the duties and skills needed of a line cook in a mobile food service setting.
  4. Demonstrate an ability to work on a mobile food service line.
  5. Demonstrate the ability to work as a member of a team.

CLART 255: Special Topics in Culinary Arts

Credits: Maximum of 5.0 possible

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

Course Level Objectives

  1. Explore fields of interest in the culinary industry.

CLART 260: Bread Production

Credits: 3.0

Introduction to working in a bakery environment preparing quick breads and yeast breads. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Apply the principles of mise en place.
  2. Demonstrate the ability to work as a member of a team.
  3. Demonstrate proper safety and sanitation procedures in the restaurantindustry.
  4. Demonstrate accurate scaling of ingredients.
  5. Demonstrate the ability to use appropriate bread-making equipment.

CLART 261: Pastry and Dessert Preparation

Credits: 3.0

Further experience working in a bakery environment preparing plated desserts. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Apply the proper principles of mise en place.
  2. Demonstrate the ability to work as a member of a team.
  3. Demonstrate proper safety and sanitation procedures in the restaurantindustry.
  4. Demonstrate accurate scaling of ingredients.
  5. Explore basic mixing methods of baking and finishing products.
  6. Design and create individual desserts from simple to complex.

CLART 280: Specialty Baking

Credits: 10.00

Advanced preparation of cakes, chocolates, confectionery, and boutique mini desserts. Recommended completion of CLART 130.

Course Level Objectives

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply the principles of mise en place for a bake shop.
  3. Apply refined finishing and piping techniques to custom cakes.
  4. Temper chocolate consistently and produce a variety of chocolates and candies.
  5. Design and create individual plated desserts.
  6. Prepare boutique mini desserts.
  7. Demonstrate the ability to work as a team member.
  8. Demonstrate accurate scaling of ingredients.

CLART 290: Pastry Chef

Credits: 10.00

Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and showpiece design. Recommended completion of CLART 280.

Course Level Objectives

  1. Demonstrate basic sanitation and safety in the restaurant industry.
  2. Apply principlesmise en place.
  3. Utilize technical writing skills and industry standards in developing recipes for a bake shop.
  4. Organize and implement a showpiece project.
  5. Demonstrate the ability to work as a member of a team.
  6. Demonstrate accurate scaling of ingredients.

CLART 291: Maitre D'

Credits: 2.0

Provides the student with experience functioning as a dining room manager. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate basic operations on the POS system.
  2. Demonstrate basic sanitation and safety in the restaurant industry.
  3. Apply principles of mise en place for a dining room.
  4. Market menu items to guests and subordinates.
  5. Organize and implement daily tasks of dining room manager.
  6. Organize and implement a hands on demonstration and oral presentation.
  7. Demonstrate the ability to lead a team.

CLART 292: Sous Chef I

Credits: 2.0

Emphasis on advancingsupervisory skills with operational responsibility of the entire kitchen, including menu implementation. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate proper sanitation and safety in the restaurant industry.
  2. Apply proper mise en place.
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
  4. Organize and implement a hands-on demonstration and oral presentation.
  5. Demonstrate the ability to lead a team.
  6. Demonstrate the ability to solve problems individually and in a team environment.

CLART 293: Sous Chef II

Credits: 2.0

Emphasis on supervision, administration, and communications in culinary arts operations involved with preparations of main courses, sauces, soups, starches, vegetables, and salads. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate proper sanitation and safety in the restaurant industry.
  2. Apply proper mise en place.
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
  4. Construct an artful and functional plating diagram.
  5. Demonstrate the ability to lead a team through day to day restaurant operations.
  6. Demonstrate the ability to solve problems individually and in a team environment.

CLART 294: Sous Chef III

Credits: 2.0

Advanced supervision, administration, and communications in culinary arts operations. Prerequisite(s): CLART 100.

Course Level Objectives

  1. Demonstrate proper sanitation and safety in the restaurant industry.
  2. Apply proper mise en place.
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
  4. Organize and implement a hands-on demonstration and oral presentation.
  5. Demonstrate the ability to lead a team.
  6. Demonstrate the ability to solve problems individually and in a team environment.
  7. Organize and implement a menu for a food service operation.

CLART 295: Work Experience Seminar

Credits: 1.0

Develop critical job skills and competencies related to success in internship andcareertransition.Internetaccessrequired.S/Ugradeonly.Recommend concurrent enrollment in CLART 296.

Course Level Objectives

  1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry.
  2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes.
  3. Attend networking and/or industry-specific career events held on campus.

CLART 296: Supervised Work Experience

Credits: 1.0 to 2.0

Experience in occupational settings in the hospitality fields. Credits earned depend on number of hours worked. S/U grade only. Recommend concurrent enrollment in CLART 295.

Course Level Objectives

  1. Obtain and show successful work experience in the food service industry.

CLART 298: Individual Project in Culinary Arts

Credits: 1.0 to 5.0

Study of student-selected project or approved experiences in the field of Culinary Arts. Registration permitted first seven weeks (six in summer) as space is available. Prerequisite(s): Instructor permission.

Course Level Objectives

  1. Develop specific concepts or material relevant to Culinary Arts.
  2. Create a comprehensive activity which supplements the existing Culinary Arts courses.
  3. Implement and complete a total project adhering to established procedures and due dates.
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