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May 03, 2024
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Catalog 2019-2020 [ARCHIVED CATALOG]
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CART 220 Capstone4 credits
Prerequisites: CART 210 and CART 215
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for employment as cooks, short order cooks, pantry cooks, prep cooks, front line cooks, sauté cooks, and grill cooks
- obtain certification from the American Culinary Federation as a Certified Culinarian
- meet the Skills Standards of American Culinary Federation
Global Outcomes
This course teaches to the global outcome of information literacy.
Total Hours: 50 Lecture Hours: 30 Lab or Clinical Hours: 20
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