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CLART 181: Hot and Cold Sandwich Preparation
2.00 Credits
Edmonds Community College
Introduction to quantity cooking in a cafeteria style setting in hot/cold sandwich cookery, salad prep, portioning and vegetable cutting. Some line work will be introduced. Prerequisite: CLART 100.
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CLART 181 - Hot and Cold Sandwich Preparation
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CLART 198: Individual Project in Culinary Arts
1.00 - 5.00 Credits
Edmonds Community College
Study of student-selected project or approved experiences in the field of Culinary Arts. Prerequisite: Instructor's permission.
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CLART 198 - Individual Project in Culinary Arts
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CLART 205: Restaurant Operations
5.00 Credits
Edmonds Community College
Study of the functions and operations of a hospitality business. Feasibility, cost containment techniques, and marketing/promotion as well as corporate structures and functions are covered. Field trips are a part of this course. Students must provide their own transportation.
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CLART 205 - Restaurant Operations
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CLART 206: Food Service Nutrition
3.00 Credits
Edmonds Community College
Detailed contemporary knowledge of nutrition for today's food service industry needs including menu and recipe analysis.
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CLART 206 - Food Service Nutrition
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CLART 207: Food Service Sanitation
2.00 Credits
Edmonds Community College
Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.
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CLART 207 - Food Service Sanitation
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CLART 212: Intro to Hospitality Beverages
2.00 Credits
Edmonds Community College
Introduction to Federal and State issues and regulations related to the serving of a variety of beverages available in the hospitality industry; including coffee, tea, wine, beer and spirits. Prerequisite: CLART 100.
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CLART 212 - Intro to Hospitality Beverages
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CLART 213: Control Systems
3.00 Credits
Edmonds Community College
Structured to provide the student with first hand experience in consideration for the proper tracking and analysis of costs. Computer control using basic files within the P.O.S. system. Prerequisite: CLART 111.
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CLART 213 - Control Systems
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CLART 214: Supervision
2.00 Credits
Edmonds Community College
Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Includes supervising and introduction to motivation techniques, handling difficulties, and controlling restaurant operations. Prerequisite: CLART 204.
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CLART 214 - Supervision
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CLART 224: Food Preparation Lead
3.00 Credits
Edmonds Community College
Advanced production cooking skills and methods for meats, fish, poultry and vegetarian items. Emphasis on classical cuisine methods, organizational and management skills. Prerequisite: CLART 100.
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CLART 224 - Food Preparation Lead
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CLART 252: Saute Production
3.00 Credits
Edmonds Community College
Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation. Advanced pan sauce development using wines, liquors, herbs, and spices. Prerequisite: CLART 100.
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CLART 252 - Saute Production
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