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CRT2040 Culinary Arts for Baking and Pastry 6 credits

Prerequisite(s): Instructor consent

This course is designed specifically for students specializing in baking and pastry arts. Students are introduced to the philosophy of the hospitality industry through its history, growth and development up to present trends. Students are instructed in knife skills, hand tool and equipment operation, emphasizing safety. Basic stock, soup and sauce making are included. Cooking techniques and methodology are demonstrated and practiced through the use of herbs and spices, meats, seafood and poultry. Also covered are fruits, vegetables, starches, salads and basic dressings, sandwiches and breakfast products.

This course may be taken 1 time for credit.