| CART101 |
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: $50. |
17.67 |
37.67 |
53.00 |
| CART102 |
Emphasis will be placed on classical techniques in the preparation of mother sauces and their derivatives, proper stock preparation, reduction, storage, and usage. This course also covers the assembly of clear broth, legume, velout?, chowders, bisques and cream soups, and focuses on the preparation of vegetarian, meat, poultry, and seafood entre?s. Lab fee: $50. |
1.00 |
6.67 |
3.00 |
| CART103 |
This course affords the opportunity for the student to practice skills acquired in 101 and 102 using the medium of international cuisine. This course will explore the cuisines of France, Italy, Spain, Greece, Mexico, and more. Learn to work with the ingredients that are adding excitement to the global market basket. Study a variety of approaches to preparing and presenting the final dish. Lab fee: $60. |
11.33 |
11.33 |
34.00 |
| CART104 |
This course will cover the basic steps to develop, package, and market a specialty food product. Topics include specialty foods history, market research, trends, processing techniques, food safety issues, packaging design, and labeling requirements. The course also includes hands-on food processing workshops including commercial canning and juicing at the Taos Food Center. Lab fee: $50. |
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| CART105 |
Fun hands-on cooking class designed to allow students to learn how to make many different styles of tamales. Focusing on a tour of tamale making from South America to Northern New Mexico, students will learn wrapping styles, masas, meat and vegetable fillings, and appropriate sauces and salsas. Learn southwestern cuisine through the medium of tamales. Lab fee: $50. |
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| CART106 |
Introduction to the fundamentals of the Vegan lifestyles. Course will include Vegan philosophy, nutritional information, elementary Vegan pantry requirements, and basic Vegan cooking techniques. Local Southwestern flavors, plus cuisines from around the world will be used to augment Vegan cooking concepts including Italian, Thai, Chinese, Japanese, and East Indian. Lab fee: $50. |
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| CART107 |
The student will be allowed a solid financial business approach to food services and culinary arts through use of computer technology to manage costing, budgets, menu development and writing, ordering, profitability, record keeping, inventory, sanitation schedules and supplies, file management, and P & L?s. This course is a template for existing restaurateurs as well as those wanting to start a food service business. Lab fee: $45. |
12.33 |
32.33 |
37.00 |
| CART109 |
This is the second to the last course necessary for completion of the Culinary Arts Certificate Program. This class provides clear, straightforward techniques needed to assure excellent table service. The course also allows the opportunity for the student to have an overview of an entire restaurant operation. Prerequisites: CART 101, 102, 103, 107 OR MGMT 101, AND 12 HOURS OF ELECTIVES. Lab fee: 45$. |
2.33 |
8.00 |
7.00 |
| CART110 |
This is the final course necessary for completion of the Culinary Arts Certificate Program. This course allows the student to work 45 hours in a professional restaurant environment. This is a hands on, work-study class. It will provide the student the opportunity to practice real world techniques in the culinary arts profession. Prerequisite: CART 109. Lab fee: $45. |
0.33 |
1.67 |
1.00 |
| CART293 |
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66.33 |
85.67 |
178.33 |