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Apr 29, 2024
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CLART 294 - Sous Chef III
2.0 Credits
Emphasis on supervision, administration and communications in culinary arts operations. Refining supervisory skills with operational responsibility of entire kitchen operation, including menu implementation. Prerequisite: CLART 293 .
Course Objectives
Upon successful completion of the 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]
- 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]
- Organize and implement a menu for a restaurant. [ACT]
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