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CUL 122: Baking Principles II
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Presents the fundamentals terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation cook and pastry apprenticeship training objectives, along with Retailer's Bakery Association training program.
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CUL 124: Restaurant & Hotel Baking
6.00 Credits
Savannah Technical College
CREDITS: 6.00 Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retailer's Bakery Association training objectives and provides background for those aspring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and desserts. Laboratory practice parallels class work.
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CUL 127: Banquet Preparation and Presen
4.00 Credits
Savannah Technical College
CREDITS: 4.00 Provides experiences in preparation and presentation of a wide variety of quantity foods. Course content reflects American Culinary Federation apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production and presentation of quality food. Laboratory practice is provided.
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CUL 129: Front of the House Services
3.00 Credits
Savannah Technical College
CREDITS: 3.00 Introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining service, restaurant business laws, preparation and setup, table side service, and merchandising. Laboratory practice parallels class work.
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CUL 130: Pantry Hors d' oeuvres & Canap
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Introduces basic pantry principles, utilization, preparation and integration into kitchen operations. Course content reflects American Culinary Federation apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold presentations, cold sandwiches, salads and dressings, and cold hor d' oeuvres. Laboratory practice parallels class work.
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CUL 132: Garde Manager
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Emphasizes basic garde manager utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres, salads, dressings, and relishes, sandwiches, pates and terrines, chaudfroids, gelees, and molds, canapes, and garnishing, carving, and decorating. Laboratory practice parallels class work.
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CUL 133: Food Ser.Leadership & Dec
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Familiarizes the student with the principles and methods of sound leadership and decision making. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility.
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CUL 137: Nutrition & Menu Development
3.00 Credits
Savannah Technical College
CREDITS: 3.00 Emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student mangement and supervision parallel class work.
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CUL 152: Cake Production and Decoration
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Introduces production and decoration of cakes baked correctly for a variety of occasions incorpating techniques for basic borders, flowers, and writing techniques while using clasical and current media: gum paste, fondant, etc. to produce saleable products. Topics include: cake and icing formulas; fillings; tools; novelty cakes; cake sculpting; wedding cakes.
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CUL 160: Culinary Life Skills
5.00 Credits
Savannah Technical College
CREDITS: 5.00 This course was developed to assist people develop the skills they need to secure and maintain employment in order to gain stability and become self-sufficient. The course covers interpersonal communication, interviewing skills, time/ stress management, culinary career development, culinary business etquette, money management, conflict in the work place, work ethics and punctuality.
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