CART 145 - Elements Food Production/Serv

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

This course is basic cooking skills and front of the house dining services. The course will cover the cooking of fundamental menu items to include breakfast, lunch and dinner items. Both ala carte and buffet preparation will be included in the cooking methods in this course. Included in the course are methods of table service, preparation of the dining room for service, personal hygiene, sanitation and customer relations. Students actively perform standard American Service on a rotating basis. The student will be exposed to cooking and service to customers each week. The student must have a server's uniform and a chef's uniform for this class. This course is a continuation of CART 159.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wvncc.edu/

Phone Number:

(304) 233-5900

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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