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Course Criteria
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2.00 Credits
Fundamentals of mathematics including review of basic mathematic and algebraic skills as related to the culinary arts profession. Students will learn to use mathematics in preparing price lists, requisitions, purchase orders, invoicing, weight and measurement conversions, costing, and yield calculations.
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9.00 Credits
This course will enable the students to develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. Students will demonstrate the ability to operate equipment correctly and safely. The students will be able to demonstrate knowledge of the effects of heat on foods, heat transfer and cooking times, as well as skills in grilling, frying, broiling, sautéing, steaming, poaching, recipe conversion, and salad preparation. Students focus on stocks, soups, the five basic sauces, thickening agents, reductions, and glazes.
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1.00 Credits
Students will develop an understanding of the hospitality industry and career opportunities in the field. Students will also investigate trade publications and professional organizations appropriate for continuing education. Students will also become familiar with the organizational structure and basic functions of departments within hospitality and food service establishments.
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7.00 Credits
Students will learn fundamentals of baking science, production of rolls, folded dough, pies, cookies, breads, cakes, icing, creams, tortes, and meringues. Emphasis is placed on the principles of baking, chemistry, formulas, the use of weights and measures, and identification, use and care of equipment normally found in the bakeshop. Students will apply the knowledge of laws and regulations relating to safety and sanitation in the kitchen. Whole dessert presentations and creative plate presentations are also emphasized. Students will also become familiar with varieties of alcoholic and non-alcoholic beverages in order to develop an appreciation for wine and food affinity. The students will also be able to explain laws and procedures related to responsible alcohol service.
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3.00 Credits
This course includes the explanation of menu planning for every type of service and facility. Students will create an example of a menu layout, including selection, development, price structure, and restaurant style. It will also include food service design concept including the menu, the location, and the type of clientele expected. Students will be exposed to purchasing procedures, including specifications of product as well as proper handling and storage of foods. The course includes lecture, demonstration and food preparation.
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1.00 Credits
Students are introduced to front-of-the-house procedures from guest relations to basic dining room skills and table service. The students will perform dining room service functions using a variety of types of service. The course includes lecture, demonstration and food preparation.
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3.00 Credits
The course will prepare the student for the transition from employee to supervisor. The students will be able to conduct an analysis and explanation of basic supervisory management skills, management styles, motivation and emphasis on human relations, delegation, training, evaluation, and communication. This course also covers employee termination procedures. The course includes lecture, demonstration and food preparation.
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2.00 - 3.00 Credits
The externship is scheduled at the end of the final semester (spring) of the Culinary Arts program. The externship involves on-the-job training in the performance of all food service duties. This course requires a minimum of 100 hours in an assigned food service facility.
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3.00 Credits
Corequisite: CIS 105. This course provides the framework for learning how to access the Internet and World Wide Web and use them for a variety of tasks including communication, finding information and research, and publishing on the Web. It is designed for people who are interested in learning how to best use software tools, services, and resources currently available on the Web. This course will also introduce basic HTML coding. Emphasis will be placed on networked computers, Internet design, protocols, software, HTML, etc.
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3.00 Credits
Prerequisite: CIS 105 or CIT 101 Software REQUIRED: Dreamweaver An introduction to web fundamentals and web page layout using a WYSIWYG editor (Macromedia Dreamweaver). Students will develop web sites that will include inter- and intra-document links, color and graphics, document and image formatting, and sound and video. A hands-on approach will be used throughout this course so that the students can "learn-by-doing." At the end of the course, the student will have a solid understanding of how the different components of a Dreamweaver fit together and will have used all of the key tools to integrate all of his/her learning into a series of creative exercises.
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