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 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.
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.

Course Typically Offered
Fall, Winter, Spring