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CUA 252: Advanced Garde Manger:Charcuterie1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-242; Min. grade C-. This advanced garde manger course introduces students to the art of charcuterie. Students will learn to prepare basic foremeats, terrines, pates, sausages, and galentines. Techniques with chaud froid and aspic will be covered as students are introduced to platters and show work. Clock Hours: 22.5 (LECLB)
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CUA 252 - Advanced Garde Manger:Charcuterie1.0 CR
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CUA 253: Advanced Seminar in Sauce1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-122; Min. grade C-. An advanced sauce course designed to teach the theory, production, and practical applications of classical and contemporary sauce work. Emphasis will be placed on the classical "Grand Sauces" and their small sauce derivatives. Stocks, essences, jus, and glaces will be covered. Clock Hours: 22.5 (LECLB)
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CUA 253 - Advanced Seminar in Sauce1.0 CR
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CUA 255: Supervision in the Hospitality Industry3.0 CR
45.00 Credits
Colorado Mountain College
Provides the current/future foodservice operator, manager, or supervisor with a solid foundation for developing communication skills, planning and decision-making skills, and skills for creating a goal-oriented environment utilizing management principles in the selection, training, evaluating, delegating, motivating, rewarding, and disciplining employees. Stresses skills for success through people development. Clock Hours: 45 (LEC)
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CUA 255 - Supervision in the Hospitality Industry3.0 CR
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CUA 261: Cost Controls3.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: MAT-107; Min. grade C-. Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Prev. Course Codes: (CUA-161) Clock Hours: 45 (LEC)
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CUA 261 - Cost Controls3.0 CR
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CUA 262: Purchasing for the Hospitality Industry3.0 CR
45.00 Credits
Colorado Mountain College
Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association. Prev. Course Codes: (CUA-210) Clock Hours: 45 (LEC)
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CUA 262 - Purchasing for the Hospitality Industry3.0 CR
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CUA 265: Menu Planning & Purchasing4.0 CR
60.00 Credits
Colorado Mountain College
This course introduces the student to menu planning and development; integration of menus into foodservice operations and the purchasing function in foodservice. Prev. Course Codes: (CUA-210) Clock Hours: 60 (LEC)
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CUA 265 - Menu Planning & Purchasing4.0 CR
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CUA 266: Sustainable Cuisine2.0 CR
30.00 Credits
Colorado Mountain College
Covers an overview of the profound impacts human food production systems have on the environment and society. Focuses on meeting present food needs without compromising the ability of future generations to meet their own. Topics emphasized include: agricultural practices in plant and meat production, wild seafood, aquaculture, and socio-economics. Meets a minimum of 30 hours. Clock Hours: 30 (LEC)
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CUA 266 - Sustainable Cuisine2.0 CR
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CUA 275: Special Topics1.0
6.00 Credits
Colorado Mountain College
Provides students with a vehicle to pursue special topics of interest. The content of this course is designed on an as needed basis to provide current, up-to-date information. Prev. Course Codes: (CUA-290C)
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CUA 275 - Special Topics1.0
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CUA 281: Internship3.0 CR
3.00 Credits
Colorado Mountain College
Places students in an actual work situation where they participate in the operation of a foodservice establishment. Hours of work are arranged by the site supervisor and the intern. Clock Hours: 450 (CLIN)
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CUA 281 - Internship3.0 CR
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CUA 282: Culinary Arts Practicum IV
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-184; Min. grade C-. Second-year students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbook. Prev. Course Codes: (CUA-231) Clock Hours: 667 (CLIN)
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CUA 282 - Culinary Arts Practicum IV
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