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CLART 253: Saute Production Lead
3.00 Credits
Edmonds Community College
Development of advanced saute' station's organizational skills with emphasis on mise en place, plate diagrams, garnishing and supervision. Prerequisite: CLART 100.
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CLART 253 - Saute Production Lead
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CLART 255: Special Topics
5.00 Credits
Edmonds Community College
Seminars of current interest in Culinary Arts. Prerequisite: Instructor's permission.
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CLART 255 - Special Topics
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CLART 260: Bread Production
3.00 Credits
Edmonds Community College
Covers quick breads, yeast breads, specialty breads, understanding of ingredient functions and characteristics. Selection of proper equipment, correct scaling, baking and finishing of products stressed. Prerequisite: CLART 100.
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CLART 260 - Bread Production
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CLART 261: Pastry and Dessert Preparation
3.00 Credits
Edmonds Community College
Introduction to basic and advanced mixing methods, chocolate work, piping methods and batter preparation, correct squaring, baking and finishing of products stressed. Plateup and storage of full service desserts implemented. Prerequisite: CLART 100.
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CLART 261 - Pastry and Dessert Preparation
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CLART 291: Maitre d'
2.00 Credits
Edmonds Community College
Provides the student with experience functioning as a dining room manager. Guest relations, leadership, decoration/room design and marketing will be stressed in addition to an overview of beverages in the hospitality industry. Prerequisite: CLART 100.
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CLART 291 - Maitre d'
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CLART 292: Sous Chef I
2.00 Credits
Edmonds Community College
Emphasis on supervision, training, administration, and communications in culinary arts operations involving starch, vegetable, and salad production. Development of entree and/or main course items will be assigned. Prerequisite: CLART 224 and 253.
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CLART 292 - Sous Chef I
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CLART 293: Sous Chef II
2.00 Credits
Edmonds Community College
Emphasis on supervision, administration, and communications in culinary arts operations involved with classical cuisine preparations of entrees, main courses, sauces, and soups as well as starches, vegetables, and salads. Prerequisite: CLART 292.
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CLART 293 - Sous Chef II
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CLART 294: Sous Chef III
2.00 Credits
Edmonds Community College
Emphasis on supervision, administration and communications in culinary arts operations. Refining supervisory skills with operational responsibility of entire kitchen operation. Prerequisite: CLART 293.
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CLART 294 - Sous Chef III
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CLART 295: Work Experience Seminar
1.00 Credits
Edmonds Community College
For students enrolled in Supervised Work Experience. Monitoring development of proper attitudes and behaviors necessary in food service industry. S/U grade only. Prerequisite: Instructor's permission and concurrent enrollment in CLART 296.
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CLART 295 - Work Experience Seminar
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CLART 296: Supervised Work Experience
1.00 - 4.00 Credits
Edmonds Community College
Experience in occupational settings in the hospitality fields, students develop realistic expectations and a better understanding of the work environment while they acquire industry experience and references. Credits earned depend upon number of hours worked. S/U grade only. Prerequisite: Concurrent enrollment in CLART 295.
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CLART 296 - Supervised Work Experience
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