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FOOD 229: Su MANAGEMENT THEORY
5.00 Credits
Clark College
Advanced food preparation techniques and classical cooking information. Scheduling and layout for banquets and buffets. Concurrent enrollment in FOOD 243 required. Prerequisite: Consent of Instructional Unit. [GE]
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FOOD 229 - Su MANAGEMENT THEORY
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FOOD 235: F,W,Sp BEGINNING MEAT CUTTING
3.00 Credits
Clark College
Individualized study of meat-cutting techniques related to retail sales and commercial use. [GE]
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FOOD 235 - F,W,Sp BEGINNING MEAT CUTTING
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FOOD 236: F,W,Sp INTERMEDIATE MEAT CUTTING
3.00 Credits
Clark College
Study of meat-cutting techniques for beef, pork, poultry, and lamb. Brief overview of cooking techniques for the various cuts of meat. Prerequisite: FOOD 235. [GE]
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FOOD 236 - F,W,Sp INTERMEDIATE MEAT CUTTING
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FOOD 237: F,W,Sp ADVANCED MEAT CUTTING
3.00 Credits
Clark College
To supply the students with the knowledge, technical skills and information necessary to manage all phases of meat and poultry cutting in a food service operation. Prerequisite: FOOD 235 and 236. [GE]
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FOOD 237 - F,W,Sp ADVANCED MEAT CUTTING
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FOOD 240: f Restaurant Management
8.00 Credits
Clark College
Practical instruction in restaurant management by working at various management stations. Prerequisite: Consent of Instructional Unit. [GE]
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FOOD 240 - f Restaurant Management
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FOOD 241: w Restaurant Management
8.00 Credits
Clark College
Practical instruction in restaurant management by working at various management stations. Prerequisite: FOOD 240 or consent of Instructional Unit. [GE]
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FOOD 241 - w Restaurant Management
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FOOD 242: Sp RESTAURANT MANAGEMENT
8.00 Credits
Clark College
Practical instruction in restaurant management by working at various management stations. Prerequisite: FOOD 241 or consent of Instructional Unit. [GE]
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FOOD 242 - Sp RESTAURANT MANAGEMENT
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FOOD 243: Su RESTAURANT MANAGEMENT
8.00 Credits
Clark College
Practical instruction in restaurant management by working at various management stations. Prerequisite: FOOD 242 or consent of Instructional Unit. [GE]
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FOOD 243 - Su RESTAURANT MANAGEMENT
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FOOD 250: f Advanced Kitchen Set- up
2.00 Credits
Clark College
Staff management and early morning kitchen set-up. [GE]
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FOOD 250 - f Advanced Kitchen Set- up
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FOOD 251: w Advanced Kitchen Set- up
2.00 Credits
Clark College
Organization and set-up of management stations. [GE]
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FOOD 251 - w Advanced Kitchen Set- up
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