CART at College of the Desert
Culinary Arts
CART 2Kitchen BasicsCART 10Cost Controls in Food ServiceCART 12Culinary Nutrition FundamentalsCART 13Culinary MeasurementsCART 14Managing the Professional KitchenCART 15Your Culinary CareerCART 16Culinary SupervisionCART 20Baking and Pastries ICART 21Baking and Pastries IICART 30Whole Food Natural CookingCART 40Culinary FundamentalsCART 41Culinary Production and OperationsCART 42Catering and Production CookingCART 43Hors d'oeuvres & AppetizersCART 44CharcuterieCART 45Deli and Lunch CookeryCART 46Breakfast CookeryCART 48Exploring Mexico: Oaxacan CuisineCART 60Sanitation and SafetyCART 64Taste, Smell, & FlavorCART 73Culture and CuisineCART 74Advanced CookingCART 95ACulinary Arts Work Experience Units: 1-5CART 300Employment Preparation: Entry CookCART 301Culinary Interview PreparationCART 302Kitchen BasicsCART 310Bakery Sanitation & OrganizationCART 311Lean DoughCART 312Rich DoughCART 320Baking FundamentalsCART 321Quick BreadsCART 322Breakfast Breads & Pastry DoughCART 323CakesCART 330Introduction to the KitchenCART 331Meat & Potato PreparationCART 332Fish & ShellfishCART 333Grains, Legumes & VegetablesCART 334PoultryCART 335Culinary Production and OperationsCART 336Breakfast CookeryCART 337Deli and Lunch CookeryCART 340Volume Food ProductionCART 341Banquet and CateringCART 342Starting a Food TruckCART 342BCatering and BanquetCART 345Food Truck Daily OperationsCART 350AFood ProcurementCART 350BFood Cost ControlCART 351ACommercial Menu DesignCART 351BCommercial Menu EconomicsCART 360ASafety & Sanitation BasicsCART 360BSafety & Sanitation in Culinary FacilitiesCART 370Home Culinary Enterprises