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CLART 122: Food Preparation
3.00 Credits
Edmonds Community College
Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning, recipe writing, and advance cooking methods. Prerequisite: CLART 100.
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CLART 122 - Food Preparation
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CLART 131: Pantry Preparation I
2.00 Credits
Edmonds Community College
Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed. Prerequisite: CLART 100.
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CLART 131 - Pantry Preparation I
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CLART 132: Pantry II
3.00 Credits
Edmonds Community College
Advances the student to the level of Garde Manager, cold food, hot appetizer production with an emphasis on smoking and charcuterie as well as introduces initial supervisory skills with students. Prerequisite: CLART 100.
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CLART 132 - Pantry II
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CLART 141: Food Server I
2.00 Credits
Edmonds Community College
Provides the basic knowledge of restaurant service in a full service dining atmosphere, servicer sequence, tray service, bussing, side work and order taking in a cafeteria style setting are covered. S/U grade option.
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CLART 141 - Food Server I
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CLART 142: Food Server II
3.00 Credits
Edmonds Community College
Second of three service courses designed to provide students with an intermediate knowledge of service and sales techniques. To carry out the full responsibility as a professional food server in the commercial restaurant. Prerequisite: CLART 100.
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CLART 142 - Food Server II
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CLART 143: Food Server III
3.00 Credits
Edmonds Community College
Provides the student with an advanced knowledge of service and sales. Introduction to tableside service and working as a Section Lead. Prerequisite: CLART 100.
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CLART 143 - Food Server III
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CLART 151: Quantity Cooking Lab II
3.00 Credits
Edmonds Community College
Primary saute skills to produce dishes using meat, poultry, egg, vegetarian and seafood in fine dining applications. Proper portioning techniques and beginning skills in plate diagramming. Prerequisite: CLART 100.
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CLART 151 - Quantity Cooking Lab II
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CLART 155: Special Topics
5.00 Credits
Edmonds Community College
Specialized courses/seminars in Culinary Arts. Prerequisite: Instructor permission.
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CLART 155 - Special Topics
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CLART 161: Stocks,Soups & Sauces I
3.00 Credits
Edmonds Community College
Provides student with basic knowledge and skills for soups, stocks, and base sauce production. Prerequisite: CLART 100.
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CLART 161 - Stocks,Soups & Sauces I
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CLART 162: Stocks,Soups & Sauce II
3.00 Credits
Edmonds Community College
Production of classic and modern sauces. Advanced use of herbs, spices, wines, and liquors in complex sauces. Includes skills in inventory control and production planning, as well as initial supervisory skills. Prerequisite: CLART 100.
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CLART 162 - Stocks,Soups & Sauce II
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