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Course Criteria
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3.00 Credits
3 semester hours Prerequisite: None This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different age levels and economic and cultural influences on food selection. Upon completion of this course, students will be able to apply the basic principles of meal planning. (Sp)
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2.00 Credits
2 semester hours Prerequisite: None This course introduces the basic principles of sanitation and safety to food handling including purchasing, storing, preparing, and serving. Topics include the scientific principles of food sanitation, food spoilage, food-borne disease, personal health and hygiene, and the sanitary care of the physical plant and equipment. Upon completion of this course, students will be able to demonstrate an understanding of sanitation and safety procedures related to H.A.C.C.P. regulations and the implementation of H.A.C.C.P. systems. (F, Sp)
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3.00 Credits
3 semester hours Prerequisite: CUA 110, 112S (Lec 2 hrs, Lab 3 hrs) This course covers the principles of meal management. Topics include menu planning, food selection, recipe standardization, food preparation, and meal service for all phases of food service. Upon completion of this course, students will be able to apply efficient work habits, sanitation and safety in the kitchen. (F, Sp, Su)
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3.00 Credits
3 semester hours Prerequisite: CUA 110, 112S, and 114 (Lec 1 hr, Lab 6 hrs) In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion of this course, students will develop advanced skills in food preparation and meal management. (F)
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2.00 Credits
Corequisite: CUA 110. In this course students apply fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing vrious types of food items. At the concludsion of this course students will demonstrate basic food preparation skills.
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3.00 Credits
3 semester hours Prerequisite: CUA 204 or permission of instructor (Lec 1 hr, Lab 6 hrs) This course is a specialty hands-on course in chocolate, focusing on tempering, chocolate candy making and the use of chocolate as a centerpiece medium. The student will have competency in chocolate to apply to the industry. (Sp)
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2.00 Credits
2 semester hours Prerequisite: None (Lec 1 hr, Lab 3 hrs) The student will have a complete analysis of the different types of flour and types of leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the basic process of making bread, water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliqués, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully and supervision. (as needed)
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3.00 Credits
3 semester hours Prerequisite: CUA 204 or permission of instructor (Lec 1 hrs, Lab 6 hrs) This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Empahasis is placed on piping different mediums such as chocolate, buttercream, royal icing; assembling cakes with different batters or doughs such genoise, Japonaise, Bavarian, mousse and marzipan. Upon completion students should be able to plan, execute, and evaluate whole cakes, dessert platters, and a show piece. (Su)
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1.00 Credits
This course introduces students to the concepts of hospitality and customer service. Topics include greeting guest, developing proper phone skills; restaurant host/hostess greeting responsibilities to include laying the cover, taking the order, surveying of different styles of table service from the casual to the very formal, tabulating and presenting the bill, and busing and turning the table. Upon completion of this course, students should be able to demonstrate proficiency in the art of providing hospitality and related functions of providing service.
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2.00 Credits
This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, prok, poultry, fish, and seafood so they can be used for final preparations in the other stations of the kitchens. Upon completion, students will be able to demonstrate an understanding of the principles in meat preparation and processing.
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