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CAHM 212: Hospitality & Restaurant Management
3.00 Credits
Skagit Valley College
The Dynamics of Leadership in the Hospitality and Restaurant Industry.
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CAHM 212 - Hospitality & Restaurant Management
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CAHM 230: Cafe Souse Chef Orientation
1.00 Credits
Skagit Valley College
Introduction to the management of a small cafe to include menu development, food costing, supervisory skills, kitchen organization, maintenance and sanitation. Prerequisite: CAHM 198.
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CAHM 230 - Cafe Souse Chef Orientation
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CAHM 231: Souse Chef-Cold Food Station
3.00 Credits
Skagit Valley College
Manage a working café cold food station including inventory, mise en place, menu development, maintenance and production. Prerequisite: CAHM 198.
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CAHM 231 - Souse Chef-Cold Food Station
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CAHM 232: Souse Chef-Cafe Hot Station
3.00 Credits
Skagit Valley College
Manage a working café hot line station including inventory, mise en place, menu development, maintenance and production. Prerequisite: CAHM 198.
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CAHM 232 - Souse Chef-Cafe Hot Station
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CAHM 233: Executive Souse Chef/Maitre d'
3.00 Credits
Skagit Valley College
Coordinate overall café operations including dining room management and all café food production. Prerequisite: CAHM 198.
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CAHM 233 - Executive Souse Chef/Maitre d'
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CAHM 238: Souse Chef-Advanced Cooking I
3.00 Credits
Skagit Valley College
Theory and practice of advanced cooking principles using some exotic and unusual International products in classical and modern preparations culminating in the presentation of a Salon Piece that demonstrates an understanding of advanced cooking principles. Covers appetizers, first courses, soups, salads and sandwiches and classical garde manger. Prerequisite: CAHM 198.
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CAHM 238 - Souse Chef-Advanced Cooking I
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CAHM 239: Souse Chef-Advanced Cooking II
3.00 Credits
Skagit Valley College
Theory and practice of advanced cooking and baking principles using some exotic and unusual international products in classical and modern preparations culminating in the presentation of a Salon Piece that demonstrates an understanding of techniques. Course covers cheese making, buffet center pieces and advanced baking techniques. Prerequisite: CAHM 198.
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CAHM 239 - Souse Chef-Advanced Cooking II
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CHEM 105: Chemical Concepts
5.00 Credits
Skagit Valley College
A survey course for non-science majors. Fundamental concepts of chemistry will include atoms and molecules, states of matter, chemical reactions, and topics of current interest.
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CHEM 105 - Chemical Concepts
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CHEM 121: Intro to Chemistry
5.00 Credits
Skagit Valley College
Introductory course for non-science majors, nursing, and environmental science students. Includes the nature of atoms and molecules, chemical notation, scientific reasoning, and problem-solving in the study of the theory and applications of inorganic chemistry. Not recommended for students continuing chemistry beyond CHEM& 131. Lab included. Prerequisite: Math 97.
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CHEM 121 - Intro to Chemistry
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CHEM 131: Intro to Organic/Biochemistry
5.00 Credits
Skagit Valley College
One-quarter course of organic chemistry and biochemistry for non-science majors, nursing, and environmental science students. Includes study of structure, nomenclature, and reactions of organic and biological compounds. Applications to living systems. Not recommended for students continuing chemistry beyond CHEM& 131. Lab included. Prerequisite: CHEM& 121 or 161
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CHEM 131 - Intro to Organic/Biochemistry
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