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CAP 235: Food Prep III-Starch/Vegetables
4.00 Credits
South Puget Sound Community College
A continuation of CAP 135. The preparation of potatoes, rice, pasta, and vegetables for dining room 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: CAP 135.
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CAP 235 - Food Prep III-Starch/Vegetables
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CAP 236: Food Prep IV-Meat/Seafood
4.00 Credits
South Puget Sound Community College
A continuation of CAP 136. Advanced 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: CAP 136.
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CAP 236 - Food Prep IV-Meat/Seafood
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CAP 237: Pantry II
4.00 Credits
South Puget Sound Community College
Principles of cold food preparation for a full service restaurant, include salads, dressings, marinades, dairy products, meats, seafood, station set-up and break-down. Advanced garnishes and plate arrangement. Prerequisite: CAP 137.
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CAP 237 - Pantry II
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CAP 238: Sauce II
4.00 Credits
South Puget Sound Community College
Theory and history of the five mother sauces. Preparation of sauces. Function of sauces. Storage of sauces. Prerequisite: CAP 138.
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CAP 238 - Sauce II
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CAP 267: Garde Manger
4.00 Credits
South Puget Sound Community College
Advanced cold food preparation to include: ice carving, Charcuterie, buffet tray preparation, and desserts. Direct students in Pantry in their assigned responsibilities. Prerequisite: CAP 137 and CAP 237.
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CAP 267 - Garde Manger
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CAP 268: Clipper Cafe Sous Chef
4.00 Credits
South Puget Sound Community College
Principles of supervisory skills. Mise en place. Preparation of special food items as needed. Prerequisite: All CAP courses below 260.
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CAP 268 - Clipper Cafe Sous Chef
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CAP 269: Percival Room Sous Chef
4.00 Credits
South Puget Sound Community College
Principles of supervisory skills. Mise en place. Preparation of special food items as needed. Prerequisite: All CAP 100 and non-leadership CAP 200 courses.
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CAP 269 - Percival Room Sous Chef
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CHEM 110: Chemical Concepts W/Lab
5.00 Credits
South Puget Sound Community College
A look at chemistry in our lives by studying its relationship to water, natural resources, energy sources, food, radioactivity, and the atmosphere. Includes the structure of atoms, chemical reactions, bonding, balancing chemical equations, and related laboratory activities. This course was formerly known as CHEM& 105, Chemical Concepts. Prerequisite: none.
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CHEM 110 - Chemical Concepts W/Lab
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CHEM 121: Introduction to Chemistry
5.00 Credits
South Puget Sound Community College
Measurements, the chemical elements, atomic structure, the periodic table, chemical bonding, chemical reactions and stoichiometry, gases, liquids, solutions and chemical equilibrium, acids and bases, oxidation and reduction. This course was formerly known as CHEM 101, Basic General Chemistry. Prerequisite: 098 or 101. (Four lecture, three lab hours weekly.)
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CHEM 121 - Introduction to Chemistry
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CHEM 131: Introduction to Organic/Biochemistry
5.00 Credits
South Puget Sound Community College
Continuation of CHEM& 121. Emphasis on organic chemistry and biochemistry. Major functional groups and simple reaction mechanisms are stressed. Biochemistry of major energy pathways (photosynthesis and cellular respiration), carbohydrates, lipids, proteins, enzymes and molecular genetics is covered. This course was formerly known as CHEM 102. Prerequisite: Chem& 121 or Chem 101 with a grade of "C" or better or equivalent.
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CHEM 131 - Introduction to Organic/Biochemistry
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