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Apr 18, 2024
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CLART 292 - Sous Chef I
2.0 Credits
Emphasis on menu development and communications in culinary arts operations. Prerequisite: CLART 224 and 253 .
Course Objectives
Upon successful completion of this course, students will be able to:
- Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
- Apply proper mise en place. [REASON]
- Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen. [REASON]
- Generate a menu using industry language. [COMMUNICATE]
- Organize and implement a hands-on demonstration and oral presentation. [COMMUNICATE]
- Demonstrate the ability to lead a team. [ACT]
- Demonstrate the ability to solve problems individually and in a team environment. [COMMUNICATE]
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