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CUA 137: Center of the Plate:Fish & Seafood1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-122; Min. grade C-. Provides the student with the basic information required for proper selection, handling, and cooking of fish and shellfish products. The course focuses on a variety of fish and shellfish products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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CUA 137 - Center of the Plate:Fish & Seafood1.0 CR
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CUA 138: Food and Beverage Service2.0 CR
30.00 Credits
Colorado Mountain College
This course provides the practical skills and knowledge for effective management of food and beverage service in cafeterias, coffee shops, room service, banquet areas and high-check-average dining rooms. The focus is on the need of the customer. Clock Hours: 30 (LEC)
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CUA 138 - Food and Beverage Service2.0 CR
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CUA 139: Center of the Plate:Pork,Lamb,& Game1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-122; Min. grade C-. Provides the student with the basic information re- quired for the proper selection, handling, and cooking of pork, lamb, and game. The course focuses on a variety of pork, lamb, and game products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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CUA 139 - Center of the Plate:Pork,Lamb,& Game1.0 CR
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CUA 141: Baking:Principles and Ingredients1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-121; Min. grade C-. Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. Clock Hours: 22.5 (LECLB)
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CUA 141 - Baking:Principles and Ingredients1.0 CR
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CUA 142: Basic Yeast-raised Products and Quickbreads1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-141; Min. grade C-. Provides the student with the fundamentals of basic yeast-raised production and quickbreads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads. Meets for a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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CUA 142 - Basic Yeast-raised Products and Quickbreads1.0 CR
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CUA 143: Baking:Cakes,Pies,Pastries and Cookies1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-141; Min. grade C-. Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items. Clock Hours: 22.5 (LECLB)
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CUA 143 - Baking:Cakes,Pies,Pastries and Cookies1.0 CR
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CUA 151: Baking:Intermediate Bread Preparation3.0 CR
67.50 Credits
Colorado Mountain College
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate rolling, braiding, cloverleaf, parker-house, rollings, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shapes. Examines production steps, ingredients, and equipment that apply to course training. Clock Hours: 67.5 (LECLB)
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CUA 151 - Baking:Intermediate Bread Preparation3.0 CR
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CUA 152: Individual Fancy Dessert Production3.0 CR
67.50 Credits
Colorado Mountain College
Focuses on the preparation and decoration of individual dessert items. Covers the preparation of cream horns, napoleons, eclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambed desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. Students research and locate dessert menus/recipes to be used in lab production. Clock Hours: 67.5 (LECLB)
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CUA 152 - Individual Fancy Dessert Production3.0 CR
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CUA 156: Nutrition for the Hospitality Professional3.0 CR
45.00 Credits
Colorado Mountain College
Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association. Clock Hours: 45 (LEC)
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CUA 156 - Nutrition for the Hospitality Professional3.0 CR
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CUA 159: Buffet Planning & Production1.0 CR
22.50 Credits
Colorado Mountain College
Enables students to plan and present various styles of buffet set-ups including self-service, cafeteria, and staffed stations. Meeting customers' needs through menu development, equipment, and food lay-out will be emphasized. Platter presentations, carving stations, steam table/chafing dish, and plated service will be included. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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CUA 159 - Buffet Planning & Production1.0 CR
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