Culinary Arts Course Descriptions
CLART 100: Culinary Arts Orientation
Credits: 2.0Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/measures, and service skills. Prerequisite(s): Registration by permit code only. Obtain code from faculty advisor. Recommended placement into MATH 77 or BUS 130 andAENGL 93 or ENGLP93.
Course Level Objectives
- Identify basic knife cuts and usage.
- Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
- Identify kitchen equipment and utensils used in the hospitality industry.
- Identify the basics of mise en place in a commercial kitchen.
CLART 101: Principles of Cooking
Credits: 5.0Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods, and ingredient identification.
Course Level Objectives
- Discuss the history and development of the food service industry.
- Describe how the food service industry in the U.S. is influenced by global cuisine.
- List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch.
- Define and use appropriate culinary terminology.
- Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood.
- Identify herbs and spices.
- Define hospitality and the philosophy of the hospitality industry.
- Demonstrate how to read and write a standard recipe.
CLART 102: Beginning Baking Theory
Credits: 3.0Introduction to ingredients, mixing methods, terminology, bakery equipment, procedures, and the use of hand tools. Prerequisite(s): Placement into AENGL 93 or ENGLP 93or instructor permission.
Course Level Objectives
- Define and describe bakery terminology.
- Analyze ingredients and their function in a recipe.
- Describe and analyze various mixing methods.
- Describe and analyze bakery procedures.
- Practice and demonstrate an understanding of math in baking applications.
CLART 103: Procurement
Credits: 2.0Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry.
Course Level Objectives
- Identify purchasing guidelines for food.
- Analyze and compare purchasing techniques.
- Explain the vendor selection process.
- Explain the common and proper receiving and storage practices in the hospitality industry.
- Describe how relevant local and world issues affect the hospitality industry.
CLART 105: Introduction to Catering
Credits: 2.0An introduction to on-site and off-site caterings. Emphasis on developing culinary knowledge, planning skills, business skills, and event design.
Course Level Objectives
- Develop a business contract.
- Describe liability issues in the catering profession.
- Develop a variety of menus.
- Describe the schedule of activities of an event from start to finish.
- Describe the importance of customer service throughout a catering cycle.
CLART 106: Mobile Food Fundamentals
Credits: 3.0Introduction 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
- Define the key points of starting and operating a mobile food business.
- Define the start up costs needed to begin a mobile food business.
- Demonstrate the ability to access specific licensing requirements.
- Design a business proposal for a mobile food business.
CLART 107: Plant-Based Cooking
Credits: 3.0Exploration ofplant-basedcooking and techniques with a focus on vegetarian and vegan options.
Course Level Objectives
- Analyze the ethics of plant-based eating.
- Demonstrate ideas for creating a plant-based meal.
- Identify the wellness benefits of plant-based eating.
- Apply substitutions to create plant-based alternatives to classic meals.
- Apply new cooking techniques to plant-based ingredients.
CLART 110: Beginning Baking
Credits: 10.0Introduction to batters anddoughs.Permit code required. Prerequisite(s): Placement inMATH 077 or BUS 130; and AENGL 093 or ENGLP093.
Course Level Objectives
- Demonstrate the ability to work as a member of a team.
- Prepare a variety of breakfast pastries.
- Apply the principle of mise en place for a bake shop.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Demonstrate accurate scaling of ingredients.
- Demonstrate an awareness of correct baking procedure and terminology.
- Apply the mixing methods of basic batters and doughs.
CLART 111: Cost Analysis
Credits: 3.0Provides experience in the cashiering and money handling in a restaurant operation. Including introduction to the point of sale system with data entry consisting of menu, and tracking food costs. Prerequisite(s): CLART 100.
Course Level Objectives
- Demonstrate the proper cashiering functions on a point of sale system.
- Demonstrate the proper handling of receipts and of the cash drawers.
- Perform opening and closing procedures on a point of sale system.
- Design daily restaurant forms.
- Demonstrate basic sanitation and safety in the restaurant industry.
CLART 112: Purchasing/R and S
Credits: 3.0Provides 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
- Outline and apply proper purchasing functions.
- Perform proper storage of perishable and nonperishable product.
- Perform proper receiving of perishable and nonperishable product.
- Demonstrate the ability to work as a member of a team.
- Apply basic preservation methods to perishable food items.
CLART 120: Intermediate Baking
Credits: 10.0Continuation of batters and doughs at an intermediate level. Prerequisite(s): CLART 110.
Course Level Objectives
- Demonstrate the ability to work as a member of a team.
- Create and apply an array of fillings, glazes, icings, creams, and ganache.
- Apply the principles of mise en place.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Demonstrate accurate scaling of ingredients.
- Prepare a variety of intermediate level breads and viennoseries.
CLART 121: Quantity Cooking Lab I
Credits: 2.0Production 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
- Apply principles of mise en place.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Demonstrate proper ability to use appropriate cooking techniques/equipment for quantity cooking.
- Demonstrate the ability to work as a member of a team.
- Produce basic knife cuts.
CLART 122: Food Preparation
Credits: 3.0Intermediate 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
- Apply principles of mise en place.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Demonstrate proper ability to use appropriate cooking techniques/equipment for prep.
- Demonstrate the ability to work as a member of a team.
- Produce basic knife cuts.
CLART 130: Advanced Baking
Credits: 10.0Preparation of plated desserts, frozen desserts, sauces, garnishes, and confectionery. Prerequisite(s): CLART 120.
Course Level Objectives
- Prepare a variety of cream-based fillings, sauces and compotes.
- Explore chocolatetempering.
- Produce various types of frozen desserts.
- Prepare a variety of cakes and entrements.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Demonstrate the ability to work as a member of a team.
- Apply the principles of mise en place.
- Demonstrate accurate scaling of ingredients.
CLART 131: Pantry Preparation I
Credits: 2.0Introduces 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
- Produce basic knife cuts.
- Demonstrate proper safety and sanitation procedures in the hospitality industry.
- Apply principles of mise en place.
- Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
- Demonstrate the ability to work as a member of a team.
CLART 132: Pantry II
Credits: 3.0Advances 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
- Produce basic knife cuts.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
- Demonstrate the ability to read and understand incoming tickets and respond to orders called.
- Demonstrate the ability to work as a member of a team.
CLART 141: Food Server I
Credits: 2.0Provides 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
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Perform bussing techniques using appropriate trays.
- Demonstrate the ability to work as a member of a team.
CLART 142: Food Server II
Credits: 3.0Intermediate knowledge of service and sales techniquesin arestaurant. Prerequisite(s): CLART 100.
Course Level Objectives
- Apply proper mise en place for dining room.
- Demonstrate the proper opening and closing of a restaurant.
- Demonstrate basic operation of the P.O.S. system.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Demonstrate proper sequence of service with the proper technique.
CLART 143: Food Server III
Credits: 3.0Advanced knowledge of service and sales techniques working as a Section Lead. Prerequisite(s): CLART 100.
Course Level Objectives
- Apply proper mise en place for a dining room.
- Demonstrate the proper opening and closing of a restaurant.
- Demonstrate identification of table and guest position numbers.
- Demonstrate basic operation of the P.O.S. system.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Demonstrate proper sequence of service with the proper technique.
- Organize and implement a hands-on demonstration.
- Demonstrate the ability to work as a member of a team.
CLART 151: Quantity Cooking Lab II
Credits: 3.0Introduction 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
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place for a quick service line.
- Apply proper cooking techniques for a quick service restaurant.
- Demonstrate proper cooking technique in a stone oven.
- Demonstrate the ability to work as a member of a team.
CLART 155: Special Topics: Culinary Arts
Credits: Maximum of 5.0 possibleSpecialized courses/seminars in Culinary Arts. Prerequisite(s): Instructor permission.
Course Level Objectives
- Explore areas of interest to the culinary arts industry.
CLART 156: Mobile Food Expediter
Credits: 2.0Provides the basic knowledge of customer service in a mobile food service setting. Cashiering, order taking, ticket expo, timing, and sales techniques are covered.Recommended completion of CLART 141.
Course Level Objectives
- Demonstrate taking orders in a mobile food service setting using aPOS (Point of Sale) system.
- Apply learned skills to provide quality customer service.
- Define upselling techniques in a mobile food service setting.
- Communicate effectively with team to expedite orders.
- Demonstrate proper safety and sanitation procedures in a mobile food service setting.
CLART 157: Mobile Pantry Cook
Credits: 2.0Introduction 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
- Produce basic pantry items such as cold sauces and dressings.
- Produce industry standard sandwiches and salads.
- Demonstrate ability to work on a mobile food service line.
- Demonstrate the ability to work as a member of a team.
- Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.
CLART 158: Mobile Prep Cook
Credits: 2.0Intermediate 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
- Produce protein and vegetarian items for use on a food truck.
- Demonstrate ability to portion and prepare items for next day's service.
- Demonstrate ability to use pars on a daily basis.
- Demonstrate ability to use appropriate cooking techniques and equipment.
- Apply principles of mise en place.
- Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.
CLART 161: Stocks, Soups, and Sauces I
Credits: 3.0Provides student with basic knowledge and skills for soups, stocks, and base sauce production. Prerequisite(s): CLART 100.
Course Level Objectives
- Produce basic knife cuts.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Describe and produce various stocks, soups, and sauces.
- Demonstrate the ability to work as a member of a team.
CLART 162: Stocks, Soups, and Sauces II
Credits: 3.0Production 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
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Demonstrate the ability to direct production of stocks, soups,and sauces.
- Demonstrate an understanding of the construction of sauces.
- Demonstrate the ability to lead a team.
CLART 181: Hot and Cold Sandwich Preparation
Credits: 2.0Introduction 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
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place on a quick service line.
- Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production.
- Demonstrate the ability to work as a member of a team.
CLART 198: Individual Project in Culinary Arts
Credits: 1.0 to 5.0Study 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
- Explore fields of interest in the culinary industry.
- Develop specific concepts or material relevant to Culinary Arts.
- Create a comprehensive activity which supplements the existing Culinary Arts courses.
- Develop and complete a total project adhering to established procedures and due dates.
CLART 202: Advanced Baking Theory
Credits: 3.0Exploration of complex bakery formulas at an advanced level. Prerequisite(s): CLART 102.
Course Level Objectives
- Describe and analyze a variety of cream-based fillings.
- Define and describe chocolate and sugar work techniques.
- Design and describe the creation of variousfrozen desserts.
- Design and describe the creation and composition of individual desserts from simple to complex including decor.
CLART 205: Restaurant Operations
Credits: 5.0Study 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. Prerequisite(s): Placement into AENGL093 or ENGLP 093 and MATH 077.
Course Level Objectives
- Organize and implement an oral presentation.
- Critique the feasibility of food service operation.
- Generate a marketing plan for a food service operation.
- Estimate a budget for a food service operation.
CLART 206: Food Service Nutrition
Credits: 3.0Detailed contemporary knowledge of nutrition for today's food service industry needs including menu and recipe analysis. Recommend placement intoMATH 77.
Course Level Objectives
- Identify and examine nutrients required for human health.
- Apply USDA guidelines for a healthy diet.
- Interpret nutrition information on food labels.
CLART 207: Food Service Sanitation
Credits: 2.0Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.
Course Level Objectives
- Identity and define organisms associated with food borne illnesses.
- Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
- Develop a HACCP (Hazardous Analysis Critical Control Point).
- Identify Center for Disease Control's five known risk factors in food service establishments.
- Identify and analyze local and national food codes.
CLART 208: Sustainable Food Service
Credits: 2.0Introduction 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
- Describe and analyze an understanding of waste management in the food services.
- Demonstrate an understanding of the food production chain in our culture.
- Discuss energy consumption involved with food production, distribution, and restaurant management.
- Analyze the process of commercial fishery management and how it affects our food supply.
CLART 212: Introduction to Hospitality Beverages
Credits: 2.0Introduction to wine, beer, distilled liquor, and nonalcoholic beverages available in the hospitality industry.
Course Level Objectives
- Explain the basic production process for fermentation.
- Describe wines by grape, country, growing region, and production process.
- Evaluate the relationship of beverages to food.
- Identify levels of intoxication and methods to control excessive consumption by guests.
CLART 214: Supervision
Credits: 2.0Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Prerequisite(s): CLART 100.
Course Level Objectives
- Demonstrate the ability to manage a small restaurant.
- Demonstrate the ability to lead a team.
- Organize and implement a hands-on demonstration.
- Demonstrate basic sanitation and safety procedure in all food service outlets.
- Apply proper mise en place.
CLART 224: Food Preparation Lead
Credits: 3.0Advanced 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
- Apply proper mise en place.
- Demonstrate ability to use appropriate cooking techniques/equipment for a prep station.
- Produce basic knife cuts.
- Demonstrate proper safety and sanitation procedures in the hospitality industry.
- Demonstrate the ability to lead a team.
- Generate a menu using industry language.
CLART 252: Saute
Credits: 3.0Intermediate 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
- Produce basic knife cuts.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
- Demonstrate the ability to work as a member of a team.
CLART 253: Saute Lead
Credits: 3.0Development of advanced saute station's organizational skills with emphasis on mise en place and plate presentation. Prerequisite(s): CLART 100.
Course Level Objectives
- Produce basic knife cuts.
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply principles of mise en place.
- Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
- Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
- Generate a menu using industry language.
CLART 254: Mobile Line Cook
Credits: 2.0Intermediate 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 ofCLART 251.
Course Level Objectives
- Demonstrate ability to cook a variety of foods in a mobile food service setting.
- Produce industry standardfood for service on the truck.
- Define the duties and skills needed of a line cook in a mobile food service setting.
- Demonstrate an ability to work on a mobile food service line.
- Demonstrate the ability to work as a member of a team.
CLART 255: Special Topics: Culinary Arts
Credits: Maximum of 5.0 possibleSeminars of current interest in Culinary Arts. Prerequisite(s): Instructor permission.
Course Level Objectives
- Explore fields of interest in the culinary industry.
CLART 260: Bread Production
Credits: 3.0Introduction to working in a bakery environment preparing quick breads and yeast breads. Prerequisite(s): CLART 100.
Course Level Objectives
- Apply the principles of mise en place.
- Demonstrate the ability to work as a member of a team.
- Demonstrate proper safety and sanitation procedures in the restaurantindustry.
- Demonstrate accurate scaling of ingredients.
- Demonstrate the ability to use appropriate bread-making equipment.
CLART 261: Pastry and Dessert Preparation
Credits: 3.0Further experience working in a bakery environment preparing plated desserts. Prerequisite(s): CLART 100.
Course Level Objectives
- Apply the proper principles of mise en place.
- Demonstrate the ability to work as a member of a team.
- Demonstrate proper safety and sanitation procedures in the restaurantindustry.
- Demonstrate accurate scaling of ingredients.
- Explore basic mixing methods of baking and finishing products.
- Design and create individual desserts from simple to complex.
CLART 280: Specialty Baking
Credits: 10.0Advanced preparation of cakes, artisan breads, confectionery, and petit fours. Prerequisite(s): CLART 130.
Course Level Objectives
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply the principles of mise en place for a bake shop.
- Apply refined finishing and piping techniques to custom cakes.
- Temper chocolate consistently and produce a variety of chocolates and candies.
- Design and create individual plated desserts.
- Prepare petit fours and pastries, emphasizing flavor, delicacy,and appearance.
- Demonstrate the ability to work as a team member.
- Demonstrate accurate scaling of ingredients.
CLART 290: Pastry Chef
Credits: 10.0Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and centerpiece design. Prerequisite(s): CLART 280.
Course Level Objectives
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principlesmise en place.
- Utilize technical writing skills and industry standards in developing recipes for a bake shop.
- Organize and implement a showpiece project.
- Demonstrate the ability to work as a member of a team.
- Demonstrate accurate scaling of ingredients.
CLART 291: Maitre d'
Credits: 2.0Provides the student with experience functioning as a dining room manager. Prerequisite(s): CLART 100.
Course Level Objectives
- Demonstrate basic operations on the POS system.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Apply principles of mise en place for a dining room.
- Market menu items to guests and subordinates.
- Organize and implement daily tasks of dining room manager.
- Organize and implement a hands on demonstration and oral presentation.
- Demonstrate the ability to lead a team.
CLART 292: Sous Chef I
Credits: 2.0Emphasis on advancingsupervisory skills with operational responsibility of the entire kitchen, including menu implementation. Prerequisite(s): CLART 100.
Course Level Objectives
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
- Organize and implement a hands-on demonstration and oral presentation.
- Demonstrate the ability to lead a team.
- Demonstrate the ability to solve problems individually and in a team environment.
CLART 293: Sous Chef II
Credits: 2.0Emphasis 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
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
- Construct an artful and functional plating diagram.
- Demonstrate the ability to lead a team through day to day restaurant operations.
- Demonstrate the ability to solve problems individually and in a team environment.
CLART 294: Sous Chef III
Credits: 2.0Advanced supervision, administration, and communications in culinary arts operations. Prerequisite(s): CLART 100.
Course Level Objectives
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
- Organize and implement a hands-on demonstration and oral presentation.
- Demonstrate the ability to lead a team.
- Demonstrate the ability to solve problems individually and in a team environment.
- Organize and implement a menu for a food service operation.
CLART 295: Work Experience Seminar
Credits: 1.0Develop critical job skills and competencies related to success in internship andcareertransition.Internetaccessrequired.S/Ugradeonly.Recommend concurrent enrollment in CLART 296.
Course Level Objectives
- Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry.
- Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes.
- Attend networking and/or industry-specific career events held on campus.
CLART 296: Supervised Work Experience
Credits: 1.0 to 2.0Experience 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
- Obtain and show successful work experience in the food service industry.
CLART 298: Individual Project in Culinary Arts
Credits: 1.0 to 5.0Study 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
- Develop specific concepts or material relevant to Culinary Arts.
- Create a comprehensive activity which supplements the existing Culinary Arts courses.
- Implement and complete a total project adhering to established procedures and due dates.