CLART 294 - Sous Chef III

2.0 Credits
Advanced supervision, administration, and communications in culinary arts operations.
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.
Organize and implement a menu for a food service operation.

Course Typically Offered
Fall, Winter, Spring