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CULA 3080: Garde- Manger
3.00 Credits
Northwestern State University of Louisiana
Study of basic garde-manger principles with emphasis on the development of skills in the preparation of salads, cold sauces, appetizers, garnishes, decorative carvings and their applications. Emphasis on color, texture, and temperature in preparation and presentation. Students are required to purchase a uniform in this course. Prerequisite: FACS 2010, junior standing.
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CULA 3100: Advanced Professional Culinary Preparation And Presentation
3.00 Credits
Northwestern State University of Louisiana
Advanced theory and skill development in the preparation and use of thickening agents, stocks, soups, and sauces as well as the primary cooking methods. Advanced development of knife skills. Students are required to purchase a quality knife set in this course. Prerequisite: FACS 2010, junior standing.
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CULA 3100 - Advanced Professional Culinary Preparation And Presentation
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CULA 3200: Advanced Baking And Pastry
3.00 Credits
Northwestern State University of Louisiana
Techniques of advanced baking. Principles of product preparation and presentation of an array of yeast bread products, quick breads, short doughs, cookie doughs, cake methods and a variety of pastry items. Prerequisite: FACS 2010, junior standing.
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CULA 3200 - Advanced Baking And Pastry
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CULA 3250: Advanced Cateringand Specialfunctions
3.00 Credits
Northwestern State University of Louisiana
Principles of catering and special function operations with emphasis on cost analysis, and use of event orders for staffing, food production and room set-up; sales, responsible alcohol service; wine appreciation, sales and service; equipment management and service styles. Prerequisite: FACS 3070.
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CULA 3250 - Advanced Cateringand Specialfunctions
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CULA 4110: Specialproblems in Culinaryarts
3.00 Credits
Northwestern State University of Louisiana
Special problems in culinary arts, selected in accordance with needs of the student. Individual and class study of specialized problems and foodservice systems development; for advanced students who are interested in and have a need for work in a particular area of culinary arts.
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DAN 1070: Dance History I
3.00 Credits
Northwestern State University of Louisiana
This course is designed to teach the evolution of dance history, with reference to theArt of the Dance, The Participants, and Dance Genres (Ballet, Modern Dance, and Jazz Dance).
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DAN 1070 - Dance History I
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DAN 1100: Beginning Ballet
2.00 Credits
Northwestern State University of Louisiana
Beginning Ballet
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DAN 1110: Jazz Dance
2.00 Credits
Northwestern State University of Louisiana
Jazz Dance
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DAN 1150: Beginning Tap Dance
2.00 Credits
Northwestern State University of Louisiana
Beginning Tap Dance
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DAN 1150 - Beginning Tap Dance
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DAN 1170: Varsity Dance. Performance Ensembles
2.00 Credits
Northwestern State University of Louisiana
For dance majors and minors, and other students by audition. Prerequisite: Consent of instructor.
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DAN 1170 - Varsity Dance. Performance Ensembles
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