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CULINARY ARTS 705: Chef Training l
8.00 Credits
City Colleges of Chicago-Kennedy-King College
8 Cr. Hr.(s) Instruction in basic principles and procedures of preparation of meat, fish and poultry, baking, sautEing, frying, roasting and poaching, French style cooking, breakfast cookery, basic principles and procedures of work stations, use of fats and oils in cooking. 1 lecture hour and 7 laboratory hours per week. 8 credit hours. Prerequisite: Combination with Culinary Arts 703 Sanitation & Safety I; Eligibility for English 100, Reading 125, and Mathematics 110 or consent of Department Chairperson
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CULINARY ARTS 705 - Chef Training l
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CULINARY ARTS 706: Chef Training ll
8.00 Credits
City Colleges of Chicago-Kennedy-King College
8 Cr. Hr.(s) Instruction in basic principles in the preparation of appetizers, soups, salads, breakfast items, sandwiches and beverages. 1 lecture hour and 7 laboratory hours per week. 8 credit hours. Prerequisite: Chef Training I - 705
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CULINARY ARTS 706 - Chef Training ll
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CULINARY ARTS 707: Food Service Technology
4.00 Credits
City Colleges of Chicago-Kennedy-King College
4 Cr. Hr.(s) Review and critique of ongoing hands on experiences, instruction in nutrition, station coverage and duties, personnel and payroll operations. 4 lecture hours per week. 4 credit hours. Prerequisite: None
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CULINARY ARTS 707 - Food Service Technology
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CULINARY ARTS 711: Baking Sanitation and Safety
2.00 Credits
City Colleges of Chicago-Kennedy-King College
2 Cr. Hr.(s) Prerequisite: Combination with Culinary Arts 712 Baking Theory and Problems, with 713 Baking Science Application and 715 Pastries, Cake Decorations and Desserts
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CULINARY ARTS 711 - Baking Sanitation and Safety
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CULINARY ARTS 712: Baking Theory and Problems
5.00 Credits
City Colleges of Chicago-Kennedy-King College
5 Cr. Hr.(s) Prerequisite: None
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CULINARY ARTS 712 - Baking Theory and Problems
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CULINARY ARTS 713: Baking Science Application
4.00 Credits
City Colleges of Chicago-Kennedy-King College
4 Cr. Hr.(s) Prerequisite: Combination with Culinary Arts 711 Baking Sanitation and Safety, with 712 Baking Theory and Problems, and with 715 Pastries, Cake Decorations and Desserts
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CULINARY ARTS 713 - Baking Science Application
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CULINARY ARTS 715: Pastries,Cake Decoration and Desserts
5.00 Credits
City Colleges of Chicago-Kennedy-King College
5 Cr. Hr.(s) Prerequisite: Combination with Culinary Arts 711 Baking Sanitation and Safety, with 712 Baking Theory and Problems, and with 713 Baking Science Application.
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CULINARY ARTS 715 - Pastries,Cake Decoration and Desserts
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CULINARY ARTS 721: EntrEe Preparation
7.00 Credits
City Colleges of Chicago-Kennedy-King College
7 Cr. Hr.(s) Instruction in preliminary advanced cooking and basic menu items. 7 laboratory hours per week. 7 credit hours. Prerequisite: 706 Chef Training II or consent of Department Chair.
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CULINARY ARTS 721 - EntrEe Preparation
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CULINARY ARTS 722: EntrEe Sanitation and Safety
1.00 Credits
City Colleges of Chicago-Kennedy-King College
Instruction in advanced safety and sanitation as they relate to the main menu. 1 laboratory hour per week. 1 credit hour.
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CULINARY ARTS 722 - EntrEe Sanitation and Safety
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CULINARY ARTS 723: Food Service Management
5.00 Credits
City Colleges of Chicago-Kennedy-King College
5 Cr. Hr.(s) Instruction in basic and specific food purchasing and commissary and menu making procedures, basic foodservice bookkeeping, basic background in personnel management and executive responsibility. 4 lecture hours and 1 laboratory hour per week. 5 credit hours. Prerequisite: None
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CULINARY ARTS 723 - Food Service Management
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