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FOOD 103: w Food Service
4.00 Credits
Clark College
Continuation of FOOD 102, with greater emphasis on particular line positions and their interactions with the whole line s purpose. [GE]
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FOOD 103 - w Food Service
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FOOD 104: Sp FOOD SERVICE
4.00 Credits
Clark College
Continuation of FOOD 103 with further emphasis on line positions and an analysis of customer relations. [GE]
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FOOD 104 - Sp FOOD SERVICE
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FOOD 105: Su FOOD SERVICE
4.00 Credits
Clark College
Serving under banquet, catering, fast food and take-out conditions. Preparation and clean up. [GE]
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FOOD 105 - Su FOOD SERVICE
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FOOD 111: f Cooking Theory
5.00 Credits
Clark College
Theory including equipment safety, kitchen methods, soups, stocks, and salads. Concurrent enrollment in FOOD 112 required. [GE]
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FOOD 112: f Food Production
4.00 Credits
Clark College
Sanitation, safety, entrees, casseroles, fruit, and quick breads. Careers in the food industry. Concurrent enrollment in FOOD 111 required. [GE]
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FOOD 113: w Cooking Theory
5.00 Credits
Clark College
Theory including sanitation, safety, entrees, casseroles, fruit, quick breads, and careers in the food industry. Also includes garde manger (food decoration). Concurrent enrollment in FOOD 114 required. [GE]
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FOOD 114: w Food Production
4.00 Credits
Clark College
Continuation of FOOD 112. Production cooking and management related to topics covered in FOOD 113. Concurrent enrollment in FOOD 113 required. [GE]
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FOOD 115: Sp COOKING THEORY
5.00 Credits
Clark College
Theory including safety, sanitation, vegetable preparation, desserts, and job interviewing. Concurrent enrollment in FOOD 116 required. [GE]
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FOOD 115 - Sp COOKING THEORY
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FOOD 116: Sp FOOD PRODUCTION
4.00 Credits
Clark College
Continuation of FOOD 114. Production cooking and management related to topics covered in FOOD 115. Concurrent enrollment in FOOD 115 required. [GE]
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FOOD 117: Su COOKING THEORY
5.00 Credits
Clark College
Problems involved in preparation for banquets, catering, fast food and take-out food services. Concurrent enrollment in FOOD 118 required. [GE]
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FOOD 117 - Su COOKING THEORY
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