CART 101 - Introduction to Culinary Arts

Institution:

University of New Mexico-Taos Campus

Subject:

Description:

An introduction to the fundamentals of professional food preparation to include product identification, basic skill development, dexterity, safety, and sanitation in the kitchen. This class will focus on the use of seasonal fruits, vegetables, and grains and will provide the student with the basics of quality control, weights and measures, terms, professionalism, and communication. Lab fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

taos.unm.edu/index.html

Phone Number:

(575) 737-6200

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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