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Apr 16, 2024
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CLART 294 - Sous Chef III
2.0 Credits
Advanced supervision, administration, and communications in culinary arts operations.
Prerequisite CLART 293.
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.
- Organize and implement a menu for a food service operation.
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