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 100.
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.
Construct an artful and functional plating diagram.
Demonstrate the ability to lead a team through day to day restaurant operations.
Demonstrate the ability to solve problems individually and in a team environment.

Course Typically Offered
FL,WTR,SPR