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CUL 240: Meats, Seafood, & Poultry
4.00 Credits
West Kentucky Community and Technical College
This course focuses on the identification of various cooking techniques for and the preparation of meats seafood, and poultry. Prerequisite: CUL 100 and CUL 200. Prerequisite or Corequisite: CUL 211 or consent of the instructor. Lecture/Lab: 4 credits (90 contact hours).
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CUL 260: International & Classical Cuisine
4.00 Credits
West Kentucky Community and Technical College
This course focuses on the study and preparation of international and classical cuisine. Prerequisite: CUL 100 and CUL 200. Prerequisite or corequisite: (CUL 111 and CUL 211 and CUL 215 and CUL 240) or consent of instructor. Lecture/Lab: 4 credits (90 contact hours).
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CUL 270: Human Relations Management
3.00 Credits
West Kentucky Community and Technical College
This course provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Styles of leadership and skill development in human relations and personnel management are also covered.
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CUL 270 - Human Relations Management
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CUL 280: Cost and Control
3.00 Credits
West Kentucky Community and Technical College
This course provides opportunities for students to perform mathematical functions related to food service operations.
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CUL 280 - Cost and Control
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CUL 290: Catering
4.00 Credits
West Kentucky Community and Technical College
This course focuses on the principles of on and off premise meal and beverage service including planning coordination, purchasing, cost accounting, menu pricing, marketing, and customer relations. Students assume responsibility for catered events during the course. Prerequisite: (CUL 100 and CUL 111 and CUL 200 and CUL 211 and CUL 215 and CUL 240) or consent of the instructor. Lecture/Laboratory: 4 credits (90 contact hours).
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CUL 290 - Catering
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CUL 295: Doing Business as a Personal Chef
3.00 Credits
West Kentucky Community and Technical College
A general overview of the business aspects of starting and operating a personal chef service. Prerequisite: All Technical Core Courses as outlined in the current Culinary Arts Curriculum. Lecture: 3 credits (45 contact hours).
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CUL 295 - Doing Business as a Personal Chef
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CUL 297: Selected Topics in Culinary Arts
1.00 - 6.00 Credits
West Kentucky Community and Technical College
Various culinary arts topics, issues, and trends will be addressed. Topics may vary from semester to semester at the discretion of the instructors; courses may be repeated with different topics to a maximum of six credits. Lecture: varies by topic; Lab: varies by topic. Prerequisite: Consent of instructor.
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CUL 297 - Selected Topics in Culinary Arts
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CUL 298: Culinary Arts Practicum Experience
3.00 Credits
West Kentucky Community and Technical College
Practicum enhances the student's transition from class to the work of work by providing unpaid work experience in a simulated or on-campus setting that utilizes the skills required to achieve the student's occupational goal. Prerequisite: Consent of instructor.
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CUL 298 - Culinary Arts Practicum Experience
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CUL 299: Culinary Arts Cooperative Education Experience
3.00 Credits
West Kentucky Community and Technical College
This course enhances the student's transition from class to the world of work by providing paid work experience that utilizes the skills required to achieve the student's occupational goal. Prerequisite: Consent of instructor.
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CUL 299 - Culinary Arts Cooperative Education Experience
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DAH 101: Infection Control & Medical Emergencies
2.00 Credits
West Kentucky Community and Technical College
Examines current regulatory mandates, specific step by step procedures related to infection control management of hazardous materials in the dental office, management of emergency situations, and basic concepts of pharmacology. Prerequisite: Admission into the Dental Assisting/Dental Hygiene Integrated Program and completion of program prerequisites - Dental Hygiene: ENG 101 and BIO 137; Dental Assisting: [BIO 135 or BIO 130 or (BIO 137 and BIO 139)]. Lecture: 1.5 credits (22.5 contact hours). Laboratory: 0.5 credit (30 contact hours).
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