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HSM 1820: Advanced Professional Cake Decorating
1.00 Credits
Prince George's Community College
1 Credit An intensive course covering the design, construction and decoration of various types of wedding cakes. 1 class/2 lab hours for 5 weeks.
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HSM 1830: Hors d'oeuvres and Appetizers
1.00 Credits
Prince George's Community College
1 Credit Catering and home entertaining take on new excitement. Learn from the experts how to create visually spectacular taste sensations. 1 class/ 2 lab hours for 5 weeks.
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HSM 1830 - Hors d'oeuvres and Appetizers
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HSM 1840: Classy Southern Cooking
1.00 Credits
Prince George's Community College
1 Credit Old-time southern favorites are updated for modern palates. Sensational spices and unusual condiments are combined with a contemporary flair. 1 class/2 lab hours for 5 weeks.
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HSM 1850: Fish and Shellfish Preparation
1.00 Credits
Prince George's Community College
1 Credit This course will identify a large assortment of fish and shellfish as well as how to properly purchase and store them, prepare them for cooking, and cook them by a variety of dry heat and moist heat methods. Seasonal and regional dishes will be highlighted when available.
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HSM 1860: Catering and Event Planning
1.00 Credits
Prince George's Community College
1 Credit A short course introducing the many facets of catering and event planning. Emphasis is placed on menu development, costing, purchasing and preparation. Also introduces organizational skills including service details, sanitation and legal responsibilities.
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HSM 1870: Chef Selection,Series I
1.00 Credits
Prince George's Community College
1 Credit Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles and methods used to prepare food. Sanitation, nutrition and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes appetizers, salads, pasta, and desserts.
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HSM 1870 - Chef Selection,Series I
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HSM 1880: Chef Selection,Series II
1.00 Credits
Prince George's Community College
1 Credit Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles and methods used to prepare food. Sanitation, nutrition and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes entrees, sauces, and soups.
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HSM 1880 - Chef Selection,Series II
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HSM 1890: Chef Selection,Series III
1.00 Credits
Prince George's Community College
1 Credit Designed to introduce culinary students to a series of different culinary topics. It provides the student with the basic knowledge of the foods, food styles and methods used to prepare food. Sanitation, nutrition and food costing will be introduced. Includes preparation and techniques, recipe development, tools and equipment requirements, and presentation skills. This course includes vegetables, potatoes, fish and shellfish.
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HSM 2020: Food and Beverage Purchasing and Cost Control
3.00 Credits
Prince George's Community College
3 Credits Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications
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HSM 2040: Bar and Beverage Management
3.00 Credits
Prince George's Community College
3 Credits Provides students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects.
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