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CAHM 163: Baking III
3.00 Credits
Skagit Valley College
Techniques of producing pastries and specialty desserts.
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CAHM 163 - Baking III
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CAHM 164: Baking Theory
4.00 Credits
Skagit Valley College
Theory and study of ingredients and techniques used in the professional bakery.
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CAHM 164 - Baking Theory
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CAHM 170: Introduction to Food Preparation
1.00 Credits
Skagit Valley College
Introduction to kitchen principles and foundation sauces. Orientation of equipment safety, sanitation, course requirements, books and tools. Overview of the global history of cuisine and the many multi cultural contributions to the development of modern international f lavor principles.
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CAHM 170 - Introduction to Food Preparation
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CAHM 171: F ood Preparation I
3.00 Credits
Skagit Valley College
Introduction to the care and use of tools in the professional kitchen and to the various cooking methods including moist heat, dry heat, and combination cooking methods.
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CAHM 171 - F ood Preparation I
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CAHM 172: F ood Preparation II
3.00 Credits
Skagit Valley College
Basic techniques of preparing stocks and sauces; preparation of soups and the use of chef-ready bases and convenience products.
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CAHM 172 - F ood Preparation II
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CAHM 173: F ood Preparation III
3.00 Credits
Skagit Valley College
Basic cold food preparation, salads, salad dressing and garde manger.
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CAHM 173 - F ood Preparation III
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CAHM 174: F ood Preparation Theory
4.00 Credits
Skagit Valley College
Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, menu development and food costing.
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CAHM 174 - F ood Preparation Theory
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CAHM 180: Introduction to Restaurant Production
1.00 Credits
Skagit Valley College
Introduction to food operations, line-cooking, advanced saucing techniques, customer service, equipment operation, sanitation, books, tools, and international flavor principles. Overview of the roles and responsibilities of various restaurant personnel and professionalism.
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CAHM 180 - Introduction to Restaurant Production
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CAHM 181: Restaurant Production I
3.00 Credits
Skagit Valley College
Techniques in operating a pantry station including the preparation of breakfast items, salads, dressings and sauces.
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CAHM 181 - Restaurant Production I
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CAHM 182: Restaurant Production II
3.00 Credits
Skagit Valley College
Techniques of operating restaurant line stations to include customer service, broiler, fryer, sauté, hot top and oven stations.
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CAHM 182 - Restaurant Production II
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