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CAHM 183: Restaurant Production III
3.00 Credits
Skagit Valley College
Demonstrate techniques in preparing center of the plate items, starches and vegetables, emphasis on the production of institutional quantity cooking.
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CAHM 183 - Restaurant Production III
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CAHM 184: Restaurant Production Theory
4.00 Credits
Skagit Valley College
Identification of Culinary product types and their uses in the food service industry including meats, game, poultry, seafood, fruits, vegetables, starches, forcemeats, garnishes and food presentations.
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CAHM 184 - Restaurant Production Theory
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CAHM 198: Souse Chef Candidate Practicum
1.00 Credits
Skagit Valley College
Comprehensive performance and knowledge based assessment for entry into advanced Culinary Arts coursework. Prerequisite: Department Chair permission.
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CAHM 198 - Souse Chef Candidate Practicum
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CAHM 199: Cooperative Education Experience
1.00 - 5.00 Credits
Skagit Valley College
Supervised work experience in an approved job. Includes a weekly seminar. Instructor permission required.
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CAHM 199 - Cooperative Education Experience
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CAHM 200: Souse Chef Orientation
1.00 Credits
Skagit Valley College
Introduction to management skills, teaching and training techniques, menus, and kitchen organization including sanitation and maintenance schedules. Prerequisite: CAHM 198.
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CAHM 200 - Souse Chef Orientation
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CAHM 201: Souse Chef-Bakery
3.00 Credits
Skagit Valley College
Supervision of a bakery outlet, assisting with menu preparation, operational flow, and management of a functional bakery outlet. Prerequisite: CAHM 198.
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CAHM 201 - Souse Chef-Bakery
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CAHM 204: Souse Chef-Restaurant Production
3.00 Credits
Skagit Valley College
Supervision of a restaurant line and assistance with menu preparation, operational flow, and management of a functional restaurant line. Prerequisite: CAHM 198.
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CAHM 204 - Souse Chef-Restaurant Production
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CAHM 205: Souse Chef-Food Preparation
3.00 Credits
Skagit Valley College
Supervision of basic hot and cold food preparation areas including soups, stocks, sauces. Student will assist with menu preparation, operational flow, and demonstrating basic skills. Prerequisite: CAHM 198.
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CAHM 205 - Souse Chef-Food Preparation
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CAHM 210: Human Resources Management and Supervision
3.00 Credits
Skagit Valley College
Managing human resources in the hospitality industry.
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CAHM 210 - Human Resources Management and Supervision
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CAHM 211: Controlling Food Service Costs
3.00 Credits
Skagit Valley College
Menu planning, cost analysis, purchasing and inventory controls of food and beverage products for various food service operations.
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CAHM 211 - Controlling Food Service Costs
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