2018-2019 Academic Catalog 
    
    Mar 29, 2024  
2018-2019 Academic Catalog [ARCHIVED CATALOG]

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CLART 292 - Sous Chef I



2.0 Credits
Emphasis on advancing supervisory skills with operational responsibility of the entire kitchen, including menu implementation.
Prerequisite CLART 224 and CLART 253.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

  1. Demonstrate proper sanitation and safety in the restaurant industry.
  2. Apply proper mise en place.
  3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
  4. Organize and implement a hands-on demonstration and oral presentation.
  5. Demonstrate the ability to lead a team.
  6. Demonstrate the ability to solve problems individually and in a team environment.



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