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Career Major Information
Kiamichi Technology Center - Durant
2013
Hospitality & Tourism
Restaurant Food & Beverage Services
Sous Chef
Sous Chef
HT0010015
This major prepares students as sous chefs who are assistants to head or executive chefs and may be responsible for scheduling, inventory control, supervision of staff, and filling in when the head chef is off-duty. Instruction incorporates basic kitchen and cooking skills, safety and sanitation, and nutrition basics along with quantity food preparation, catering/specialty buffets, and international dishes. Students learn advanced preparations methods of stocks/soups/sauces, eggs/diary products/cheeses, meat/ poultry/fish/shellfish dishes, salads/fruits/hors d’oeuvres and breads/pastries. Included are internal/external internships, both in the area of interest in culinary arts and in a food service setting such as a hospital, hotel or restaurant.
No
1046.0
Yes
Courses
  Course Code Course Title Hours Actions
Course in official sequence FC00147 Basic Kitchen Skills/Safety and Sanitation 135.00 View Course In Official Course Catalog
Course in official sequence FC00098 Basic Nutrition 30.00 View Course In Official Course Catalog
Course in official sequence FC00148 Stocks, Soups and Sauces 90.00 View Course In Official Course Catalog
Course in official sequence FC00149 Advanced Cookery 105.00 View Course In Official Course Catalog
Course in official sequence FC00150 International Cuisine Cooking 55.00 View Course In Official Course Catalog
Course in official sequence FC00166 Breakfast Cookery 16.00 View Course In Official Course Catalog
Course in official sequence FC00151 Quantity Food Production 35.00 View Course In Official Course Catalog
Course in official sequence FC00152 Bread and Pastry Production 150.00 View Course In Official Course Catalog
Course in official sequence FC00181 Catering/Specialty Buffets 185.00 View Course In Official Course Catalog
Course in official sequence FC00095 Garde Manger 85.00 View Course In Official Course Catalog
Course in official sequence FC00209 FACS Ed Capstone 60.00 View Course In Official Course Catalog
Course in official sequence FC00069 Culinary Arts Internship I 100.00 View Course In Official Course Catalog