2018-2019 Academic Catalog 
    
    Mar 28, 2024  
2018-2019 Academic Catalog [ARCHIVED CATALOG]

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CLART 293 - Sous Chef II



2.0 Credits
Emphasis on supervision, administration, and communications in culinary arts operations involved with preparations of main courses, sauces, soups, starches, vegetables, and salads.
Prerequisite CLART 292.
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. Construct an artful and functional plating diagram.
  5. Demonstrate the ability to lead a team through day to day restaurant operations.
  6. Demonstrate the ability to solve problems individually and in a team environment.



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