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CAP 132: Restaurant Baking I
4.00 Credits
South Puget Sound Community College
Introduction to bake shop principles and ingredients, yeast products, quick breads, cookies, custards and frozen doughs. Prerequisite: none.
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CAP 132 - Restaurant Baking I
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CAP 134: Saute I
4.00 Credits
South Puget Sound Community College
Introduction to the techniques used for preparation, cooking, and presentation of sauteed foods. Preparation of lunch items for the Clipper Cafe. Meeting consumer expectations. Prerequisite: none.
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CAP 134 - Saute I
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CAP 135: Food Prep I-Starch/Vegetables
4.00 Credits
South Puget Sound Community College
Preparation of potatoes, rice, pasta, and vegetables for cafeteria style dining, using a variety of cooking methods and cooking procedures. Preparation of food items to meet all standards of food service profession. Use of required equipment. Prerequisite: none.
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CAP 135 - Food Prep I-Starch/Vegetables
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CAP 136: Food Prep II-Meat/Seafood
4.00 Credits
South Puget Sound Community College
Basic skills used in the preparation of beef, pork, lamb, and seafood. The needed skills to use required equipment for pan-frying, roasting, baking, grilling, braising, and simmering. Handling of all products correctly during the preparation and cooking process. Prerequisite: none.
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CAP 136 - Food Prep II-Meat/Seafood
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CAP 137: Pantry I
4.00 Credits
South Puget Sound Community College
Principles of cold food preparation for delicatessen or cafeteria service, to include: Salads, Fruit plates, Dressings, Salad bar set-up, and Preparation of all deli sandwiches. Set-up of cold case display. Basic garnish concepts for cold foods. Prerequisite: none.
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CAP 137 - Pantry I
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CAP 138: Sauce I
4.00 Credits
South Puget Sound Community College
Preparation of stocks. Evaluation of bases. Description of the categories of soups. Preparation of soups. understanding the proper cooling and storage of stocks and soups. Prerequisite: Any three 100-level CAP courses.
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CAP 138 - Sauce I
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CAP 140: Catering
4.00 Credits
South Puget Sound Community College
Tasks of planning, organizing, influencing and controlling each activity involved in the preparation and delivery of food, beverage, and related services at a competitive, profitable price that meets and exceeds the customer's perception of value. Prerequisite: none.
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CAP 140 - Catering
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CAP 141: Purchasing and Receiving
4.00 Credits
South Puget Sound Community College
Development of purchasing skills in a foodservice operation and the receiving of purchased product. The use of computers for purchasing. Prerequisite: none.
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CAP 141 - Purchasing and Receiving
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CAP 142: Operations Management
4.00 Credits
South Puget Sound Community College
Principles of a foodservice operation. Principles of basic foodservice accounting and computer input. Cost-out menu items. Take and extend inventories. Prerequisite: none.
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CAP 142 - Operations Management
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CAP 234: Saute II
4.00 Credits
South Puget Sound Community College
Advanced techniques used in the preparation, cooking, and presentation of sauteed foods. Preparation of lunch items for the Percival Room. Meeting consumer expectations. Prerequisite: CAP 134.
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CAP 234 - Saute II
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