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CUA 115: Advanced Food Preparation
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, students will develop advanced skills in food preparation and meal management. Prerequisite: CUA 110, 111, or 206, or as required by program.
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CUA 115 - Advanced Food Preparation
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CUA 134: Culinary French
0.00 Credits
Coastal Alabama Community College
2 Credits (2-0-0) This course covers classical French vocabulary and culinary terms. Emphasis is placed on basic French menu terms describing techniques and equipment. Upon completion of this course the student will have a basic understanding of French terminology as it relates to the food industry. Prerequisite: None.
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CUA 134 - Culinary French
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CUA 181: Special Topics in Culinary Arts
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) This course provides specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting students' needs. Prerequisite: None.
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CUA 181 - Special Topics in Culinary Arts
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CUA 182: Special Topics in Culinary Arts
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) This course provides specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting students' needs. Prerequisite: None.
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CUA 182 - Special Topics in Culinary Arts
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CUA 183: Culinary Art Sculpture
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) This course includes the notion of fantasies that accompany the sculpturing motion with food. Work on centerpieces for all occasions will be included. The student will be exposed to a variety of three-dimensional edible mediums from walking cakes to salt dough. Prerequisite: None.
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CUA 183 - Culinary Art Sculpture
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CUA 200: Meat Processing Through Namp
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) Preparation of meat is the focus of this course. The student will be responsible for the American NAMP guide to meat processing and preparation. Emphasis will be placed on pork, beef, lamb, seafood and poultry. The student will be required to demonstrate proficiency in preparation of meat. Prerequisite: None.
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CUA 200 - Meat Processing Through Namp
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CUA 202: Aromatic And Flavoring Combinations
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) Students will learn the difference between spices and herbs. Students will further learn the categories of herb and spices, which enable them to create their finest dishes. Students will learn the world-renowned spice blends, and dry seasonings rubs. A strong emphasis will be placed on the huge variety of chili peppers. Prerequisite: None.
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CUA 202 - Aromatic And Flavoring Combinations
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CUA 203: Stocks And Sauces
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) This course challenges the student to the greatest tests of a chef's skills. Whether they are classic or contemporary good sauces demand the highest technical expertise. The student will learn why or why not a particular sauce will go with a particular dish. The student will focus on brown and white stocks; consommés, fumets and essences; glazes and roux's. The student will further develop mother sauces and compound sauces. Prerequisite: None.
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CUA 203 - Stocks And Sauces
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CUA 205: Intro to Garde Manger
6.00 Credits
Coastal Alabama Community College
3 Credits (1-0-6) This course is designed to develop skills in the art of Garde Manager. Topics include pates, terrines, galantines, ice and tallow carving, chaudfroid/aspic work, charcuterie, smoking, canapés, hor d'oeuvres and related fooditems. Upon completion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate showpieces. Prerequisite: CUA 110,111.
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CUA 205 - Intro to Garde Manger
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CUA 206: Advanced Garde Manger
3.00 Credits
Coastal Alabama Community College
2 Credits (1-0-3) This course is a continuation of skill development in the art of Garde Manger. Major topics to be covered include preparation of gourmet foods, application of cold food fabrications and display, sausage making, ice carving and carving decorative substances to be produce buffets. Upon completion, students should be able to lay out a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology. Prerequisite: CUA 110 and 111.
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CUA 206 - Advanced Garde Manger
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