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CLART 301 Culinary Academy 1 Handouts
CLART 301 Student Resources On Cooking publisher's website Lecture notes and study guides Organizations, Associations, and Recipe Links
CLART 211
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Lecture Notes and PowerPoint Presentations |
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| Introduction to the Food Service Industry | History | Recipes | ||
| Basic Cooking | Stocks | Soups | Sauces | |
| Meats | Poultry | Game | Seafood | |
| Bakery Introduction | Yeast Dough | Quick Bread | Pies | |
| Pies | Cookies | Cakes and Icings | ||
| Potatoes and Starches | Vegetables | Fruit | Chiles | |
| Flavorings | Fats and Oils | |||
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Past Study Guides |
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| Basic Cooking | Stocks and Sauces | Soups | ||
| Meats | Poultry | Seafood | ||
| Baking Introduction | Yeast Dough | Quick Breads | ||
| Pies and Pastries | Cookies | Cakes and Icings | ||
| Potatoes and Starches | Vegetables | |||
| Fruits | Dry Goods | |||