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CUL 132: Garde Manger
8.00 Credits
Gwinnett Technical College
Emphasizes basic garde manger utilization and preparation of appetizers, condiments, hors d'oeuvres. Topics include hot and cold hors d'oeuvres, salads, dressings, and relishes, sandwiches, pates and terrines, chaudfroids, gelees, and molds, canapes, and garnishing, carving, and decorating. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (W, Su)
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CUL 132 - Garde Manger
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CUL 133: Food Service Leadership & Decision Making
0.00 Credits
Gwinnett Technical College
Familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible seniorsubordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility I the hospitality industry. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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CUL 133 - Food Service Leadership & Decision Making
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CUL 137: Nutrition and Menu Development
3.00 Credits
Gwinnett Technical College
(Prerequisites: CUL 100; CUL 110; CUL 112) Emphasizes menu planning for all types of facilities, services, and special diets. Topics include menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student management and supervision parallel class work. Contact hours: Class -1, Lab - 6. Credit hours: 3. (T)
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CUL 137 - Nutrition and Menu Development
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CUL 215: Contemporary Cuisine I
8.00 Credits
Gwinnett Technical College
Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competition entry. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class -2, Lab - 8. Credit hours: 5. (F, Sp)
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CUL 215 - Contemporary Cuisine I
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CUL 216: Practicum/Internship
36.00 Credits
Gwinnett Technical College
Provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include restaurant management/on-off premise catering/food service business, supervisory training, and management training, on/off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Contact hours: Class -0, Lab - 36. Credit hours: 11. (E)
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CUL 216 - Practicum/Internship
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CUL 220: Contemporary Cuisine II
8.00 Credits
Gwinnett Technical College
Emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include menu selection, layout and design, on/off premise catering, entrepreneurship, and small business management. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class -2, Lab - 8. Credit hours: 5. (W, Su)
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CUL 220 - Contemporary Cuisine II
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DDF 101: Introduction to Drafting
8.00 Credits
Gwinnett Technical College
Emphasizes the development of fundamental drafting techniques. Topics include: safety practices, terminology, care and use of drafting equipment, lettering, line relationships, and geometric construction. Contact hours: Class - 2, Lab - 8. Credit hours: 6. (F)
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DDF 101 - Introduction to Drafting
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DDF 102: Size and Shape Description I
9.00 Credits
Gwinnett Technical College
Provides multiview and dimensioning techniques necessary to develop views that completely describe machine parts for manufacture. Topics include multiview drawing, basic dimensioning practices, tolerances and fits, sketching, and precision measurements. Contact hours: Class - 1, Lab - 9. Credit hours: 5. (F)
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DDF 102 - Size and Shape Description I
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DDF 103: Size and Shape Description II
9.00 Credits
Gwinnett Technical College
Continues dimensioning skill development and introduces sectional views. Topics include advanced dimensioning practices and section views. Contact hours: Class - 1, Lab - 9. Credit hours: 5. (Sp)
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DDF 103 - Size and Shape Description II
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DDF 105: Auxiliary Views
4.00 Credits
Gwinnett Technical College
Introduces techniques necessary for auxiliary view drawings. Topics include primary and secondary auxiliary views. Contact hours: Class - 1, Lab - 4. Credit hours: 3. (W)
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DDF 105 - Auxiliary Views
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