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Course Criteria
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3.00 Credits
3 hours per week. This course is designed as a transition from Basic Food Preparation to more complex skills. Upon successful completion of this course, students will be able to demonstrate the skills necessary to prepare standard menu items, as well as a range of American regional cuisines. Course consists of lecture, demonstration, and participation in food preparation.
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3.00 Credits
3 hours per week. This course covers the fundamentals of basic gardemanger skills. It provides a knowledge of basic skills in the kitchen where the student will learn to handle convenience products from the frozen or dried state. It studies the garde-manger kitchen and the making of salads, cocktail hors d'oeuvres, cocktail sandwiches and economic purchases of gourmet food items. In addition, the student will learn how to make intermezzo ices, identify different cheeses, design and carve ice blocks for display and learn to develop a general plan for a buffet.
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3.00 Credits
3 hours per week. This course teaches students the components of menu planning for every type of service and facility. In addition, students will be able to demonstrate an understanding of menu layout, selection and development, price structures and the theory of menu design.
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3.00 Credits
3 hours per week. This course is designed to develop students' advanced culinary skills. They will be able to prepare international cuisine commonly served in today's operations, including Latin American, European, Asian, Middle Eastern, and Far Eastern. Students will also learn to execute various styles of table service.
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3.00 Credits
3 hours per week. This course explores advanced concepts of baking. Upon successful completion of this course, the student will understand the principles of baking. The student will also be able to demonstrate an understanding of bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. In addition, the student will be able to identify the various types of baking equipment used in the preparation of bakeshop products.
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3.00 Credits
3 hours per week. Prerequisite: MTB 1103. Provides an understanding of beverage control and its use in all types of operations. This course covers the history of wines, beers and spirits, their use, and proper storage procedures. Students will take part in an in-depth study of beverages, internal control systems and Florida alcoholic beverage control laws.
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3.00 Credits
3 hours per week. Prerequisite: MTB 1103. Upon successful completion of this course, students will be able to prepare operational statements for food service operations, conduct inventories, and establish control systems. Areas of concentration are food cost controls, labor cost controls, and profit production. While enrolled in this class, students must be employed in the hospitality industry.
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3.00 Credits
3 hours per week. This capstone course is designed to prepare students to enter the hospitality industry. Upon successful completion, they will be able to integrate the various components of menu planning, purchasing, food production, supervision, design and controls. In addition, students will be able to demonstrate an understanding of the external factors affecting the hotel-restaurant industry and describe the skills necessary to secure a position in management within the hospitality industry. While enrolled in this course, students are required to work in hospitality related positions.
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3.00 Credits
3 hours per week. Identification, evaluation, establishment and maintenance of turfgrasses used in golf and landscape practice.
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3.00 Credits
3 hours per week. This course provides students with a comprehensive introduction to the basic elements, concepts, and principles of golf course design and construction. The course emphasizes the master planning and developmental execution of a new golf course project, as well as pertinent redesign and reconstruction issues.
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