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CULN 1230: Vegetables,Potato,Rice and Farinaceous Products
3.00 Credits
St. Cloud Technical and Community College
This course covers identification and preparation of vegetables, potatoes, rice and farinaceous products. - Prerequisite(s): CULN1201 (2 C: 1 lect/pres, 1 lab, 0 other)
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CULN 1230 - Vegetables,Potato,Rice and Farinaceous Products
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CULN 1240: Stocks,Soups,Sauces
3.00 Credits
St. Cloud Technical and Community College
This course will identify the preparation of classical and convenience stocks. From these stocks, various soups and sauces will be prepared using various techniques. Prerequisite(s): CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)
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CULN 1240 - Stocks,Soups,Sauces
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CULN 1244: Basic Baking-Modified Course for Tech Prep
3.00 Credits
St. Cloud Technical and Community College
This course covers baking terminology, function of ingredients and texture of finished products such as quick breads, yeast breads, pies, cakes and cookies. NOTES: For details of topics covered in the high school variable course please refer to the appropriate advanced standing articulation agreement. This variable course is designed to allow students with Advanced Standing credit for CULN 1244 that was earned in high school to complete the remaining course requirements at SCTC. This SCTC course (CULN 1244) will be delivered concurrently with CULN 1245. ( C: 0 lect/pres, 0 lab, 0 other)
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CULN 1244 - Basic Baking-Modified Course for Tech Prep
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CULN 1245: Basic Baking
3.00 Credits
St. Cloud Technical and Community College
This course covers baking terminology, function of ingredients and texture of finished products such as quick breads, yeast breads, pies, cakes and cookies. Prerequisite(s): CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)
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CULN 1245 - Basic Baking
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CULN 1250: Basic Cooking Principles
3.00 Credits
St. Cloud Technical and Community College
This course will utilize the skills learned in the preparation of stocks, soups, and sauces. The course will also include the preparation of meat, poultry, and fish items using the various moist and dry heat methods. Prerequisite(s): CULN1240 (4 C: 0 lect/pres, 4 lab, 0 other)
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CULN 1250 - Basic Cooking Principles
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CULN 1260: Introduction to Breakfast
3.00 Credits
St. Cloud Technical and Community College
This course teaches the cooking of meats, eggs, cereals and the preparation of fruits and garnishes for breakfast. This course will include production techniques used in the preparation of breakfast foods. Prerequisite(s): CULN1201 (2 C: 1 lect/pres, 1 lab, 0 other)
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CULN 1260 - Introduction to Breakfast
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CULN 1265: Basic Food Production Principles
3.00 Credits
St. Cloud Technical and Community College
This course teaches the preparation of meat, fish, seafood, poultry, vegetables, fruits, pasta and other menu items using the various moist and dry heat cooking methods. This course will include production techniques used in the preparation of foods. Prerequisite(s): CULN1220, CULN1245, CULN1230, CULN1240, CULN1250, CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)
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CULN 1265 - Basic Food Production Principles
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CULN 1270: Garde Manager
3.00 Credits
St. Cloud Technical and Community College
This course is designed to teach the student the fundamentals of garde manage decorating. This will include aspic sheets, chaud froid sauce, fruit carving, vegetable carvings and preparing centerpiece displays. Prerequisite(s): CULN1250 (4 C: 1 lect/pres, 3 lab, 0 other)
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CULN 1270 - Garde Manager
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CULN 1280: Foodservice Internship
3.00 Credits
St. Cloud Technical and Community College
This course includes a three-week internship at local restaurant operations. This course will also give the student an opportunity to sharpen their culinary skills in a fast paced environment. The student will also experience teamwork, problem solving, and a feel for the industry. (2 C: 0 lect/pres, 0 lab, 2 other)
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CULN 1280 - Foodservice Internship
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CULN 1290: Social Etiquette
3.00 Credits
St. Cloud Technical and Community College
This course is intended to give students basic information about etiquette. Students will understand why things are done as they are. Proper etiquette is dictated if one is to succeed in today's business world. (2 C: 0 lect/pres, 2 lab, 0 other)
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CULN 1290 - Social Etiquette
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