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CS 275: Discrete Mathematics
4.00 Credits
West Kentucky Community and Technical College
Topics in discrete math aimed at applications in Computer Science. Fundamental principles: set theory induction, relations, functions, Boolean algebra. Techniques of counting: permutations, combinations recurrences, algorithms to generate them. Introduction to graphs and trees. Lecture: 4 hours. Prerequisite: MA 113 and CS 115.
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CUL 100: Culinary Arts Profession
2.00 Credits
West Kentucky Community and Technical College
This course is an orientation to the food industry. Careers, professionalism, sanitation and safety, proper terminology, applied math skills, and service techniques are explored.
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CUL 100 - Culinary Arts Profession
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CUL 105: Applied Fundamentals of the Culinary Arts Profession
2.00 Credits
West Kentucky Community and Technical College
This course is an applied orientation to the food industry. Careers, professionalism, sanitation and safety proper terminology, applied math skills, and service techniques are applied in a laboratory setting.
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CUL 105 - Applied Fundamentals of the Culinary Arts Profession
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CUL 111: Garde Manger
4.00 Credits
West Kentucky Community and Technical College
This course includes the production of hot and cold sandwiches, hors d'eouvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. Corequisite: CUL 100 or Consent of instructor.
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CUL 200: Sanitation and Safety
2.00 Credits
West Kentucky Community and Technical College
This course is designed to develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Personal hygiene habits and food handling practices that protect the health of the consumer will be reinforced.
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CUL 200 - Sanitation and Safety
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CUL 211: Basic Food Production
4.00 Credits
West Kentucky Community and Technical College
This course provides a study of the basic principles of food selection, storage, and preparation identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Prerequisite or Corequisite: (CUL 100 and CUL 200) or consent of instructor.
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CUL 211 - Basic Food Production
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CUL 215: Basic Baking
4.00 Credits
West Kentucky Community and Technical College
The course is designed to apply the fundamentals of baking science to the preparation of a variety of products and to learn the use and care for equipment normally found in the bake shop or baking area. Prerequisite or corequisite: (CUL 100 and CUL 200) or consent of the instructor. Lecture/Laboratory: 4 credits (90 contact hours).
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CUL 215 - Basic Baking
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CUL 220: Advanced Baking & Pastry Arts
4.00 Credits
West Kentucky Community and Technical College
This course includes but is not limited to the preparation of pastries, crepes, and a variety of yeast breads and rolls. The use of prepared dough will also be utilized. Emphasis will be placed on scaling ingredients mixing formulas, and finishing techniques for baked items. Prerequisite: CUL 215.
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CUL 220 - Advanced Baking & Pastry Arts
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CUL 225: Professional Confection and Pastry Arts
4.00 Credits
West Kentucky Community and Technical College
Finishing techniques for confections and pastries, creating decorative centerpieces, sugar artistry, and cake decorating. Fundamentals of baking science along with advanced finishing techniques. Prerequisite: CUL 215. Lecture: 2 credits (30 contact hours); Laboratory: 2 credits (60 contact hours).
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CUL 225 - Professional Confection and Pastry Arts
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CUL 230: Basic Nutrition
3.00 Credits
West Kentucky Community and Technical College
This course is designed to describe the characteristics, functions, and food sources or the major nutrients and how to maximize nutrient retention in food preparation and storage. Students will learn to apply the principles of nutrient needs throughout the life cycle through menu planning and preparation.
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CUL 230 - Basic Nutrition
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