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Course Criteria
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3.00 Credits
(Prerequisite: Provisional Admission) Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 4. Credit hours: 3. (F, Sp)
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8.00 Credits
Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class - 2, Lab - 8. Credit hours: 6. (F, Sp)
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8.00 Credits
Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (W, Su)
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3.00 Credits
(Prerequisites: Provisional Admission) Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. Contact hours: Class - 2, Lab - 2. Credit hours: 3. (T)
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8.00 Credits
Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (W, Su)
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8.00 Credits
Presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (F, Sp)
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2.00 Credits
Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and candy. Laboratory practice parallels class work. Contact hours: Class - 3, Lab - 2. Credit hours: 6. (W, Su)
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8.00 Credits
(Pre/Corequisite: CUL 122, CUL 215, CUL 132) Provides experiences in preparation and presentation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production and presentation of quantity food. Laboratory practice is provided. Contact hours: Class - 2, Lab - 8. Credit hours: 4. (W, Su)
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3.00 Credits
Introduces the fundamentals of dining and beverage service. Topics include dining service/guest service, dining service positions and functions, international dining service, restaurant business laws, preparation and setup, table side service, and merchandising. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 3. Credit hours: 3. (F, Sp)
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3.00 Credits
(Prerequisite: CUL 114) Introduces basic garde manger, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold presentations, cold sandwiches, salad and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (F, Sp)
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