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Sep 07, 2024
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CULA 261 - Culinary Sous Chef Credit(s): 2
Corequisite(s): CULA 250 . This course integrates fundamental skills in culinary and supervisory competencies and applies them to real life applications. (Fall Semester)
Course Learning Outcomes: Upon completion of the course, students will be able to
- Demonstrate improvement in speed; equipment and hand tools selection; standard weights and measures knowledge; product identification; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; commercial kitchen safety; work space organization and mise en place;
- Supervise all kitchen sanitary food handling standards;
- Apply savory culinary terminology and advanced cookery methods to event production;
- Write and convert recipes;
- Develop production schedule for kitchen brigade assignments;
- Apply interpersonal skills and team-building exercises in heart of the house;.
- Oversee fellow students utilizing hospitality supervision skills.
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