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May 05, 2024
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CLART 292 - Sous Chef I
2.0 Credits Emphasis on menu development and communications in culinary arts operations. Prerequisite CLART 224 and 253. Corequisite
Course-level Learning Objectives (CLOs) Upon successful completion of this course, students will be able to:
- Demonstrate proper sanitation and safety in the restaurant industry.
- Apply proper mise en place.
- Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
- Organize and implement a hands-on demonstration and oral presentation.
- Demonstrate the ability to lead a team.
- Demonstrate the ability to solve problems individually and in a team environment.
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