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Course Criteria
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3.00 Credits
IIThis course applies the skills acquired in CUL 11 and CUL 12. The course applies a variety of International Cuisines studied through classroom lecture and practical work in the kitchen. In addition to the classroom participation in the evaluation of the products prepared, students also prepare food for sale in the Grady Dining Room for lunch one day a week. The course covers Asia, the Mediterranean/Europe, and the African continent. It requires participation in evening functions and continued development of the student's culinary portfolio. Prerequisite: CUL 31 or permission of the program director. Three class hours and twelve lab hours per week .Instructional Support Fee applies6 credits Spring; Day only
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3.00 Credits
IIThis course focuses solely on the practical aspect of operating an a la carte dining room. Students develop their front-of-the-house skills by greeting customers, taking and delivering orders, and collecting cash. This course requires evening function participation. Prerequisite: CUL 13 or permission of the program director. One class hour and four lab hours per week. Instructional Support Fee applies2 credits Spring; Day only
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2.00 Credits
CulinariansThis course focuses on proper purchasing techniques and their application in a well-run restaurant or bakery operation. It covers the skills necessary to correctly identify, purchase, receive, and store a variety of perishable and non-perishable products and equipment pertinent to a restaurant or bakery operation. Two class hours per week. Instructional Support Fee applies2 credits Spring; Day only
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3.00 Credits
BakerThis course prepares students to present breads, cakes, pastries and other bakery-related items for both a la carte and buffet service in an artistically pleasing manner, digitally record the presentations, and enhance the bakeshop/dessert area. The course emphasizes art skills, which include the creation of three-dimensional dessert plates and platters and centerpieces using form, function, and color; photography skills, which include the use of a digital camera and image-editing software to record images and correct them for improving the professional appearance of dessert plates and platters; and ice-carving skills, which include the art of preparing dessert buffet centerpieces, show pieces, and socles for ice creams and sorbets. Three class hours a week. for ten weeks; two class hours and three lab hours per week for five weeks. Instructional Support Fee applies3 credits Fall; Day only
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3.00 Credits
TechnologyThis course focuses on and examines the principles and functions of ingredients (flours, fats, sweeteners, dairy) used in baking and pastry production. It explores the variables of bakery ingredients and the physical behavior of the product from ingredients through formulation and production. The course uses oral and written reports to emphasize the analysis of the final products. Two class hours and three lab hours per week. Instructional Support Fee applies3 credits Fall; Day only
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2.00 Credits
IThis course introduces the student to basic cooking methods such as sautéing, baking, poaching and broiling, and their relationship to the baking process. It also covers basic kitchen equipment used in bakery and pastry production; fundamental knife skills and cuts, which are implemented in chopping, slicing, and garnishing; and the principles of professional baking, including sanitation, safety regulations, and personal hygiene. It also covers the use and care of the bakeshop utensils and equipment. The course begins to examine the chemistry of baking through the preparation of quick breads, yeast dough, and Artisan breads. It emphasizes yeast fermentation, ingredient functions, flavors, and bread baking. The course requires two seasonal projects. One class hour and four lab hours per week .Instructional Support Fee applies2 credits Fall; Day only
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3.00 Credits
IIThis course is a continuation of CUL 52 and focuses on laminated dough and paté a choux as an introduction to classical pastries. The course introduces the preparation and use of custards, crème anglaise, dessert sauces, and mousse, and emphasizes the mixing methods, shaping, and portioning, filling, baking and finishing of cookies, petit fours, pies, and cakes. The course further emphasizes slicing, filling, and decorating layer cakes with a variety of techniques, including icings and pipings, and their correct plate presentation . Prerequisite : CUL 52 or permission of the program director. Two class hours and eight lab hours per wee k.Instructional Support Fee applies4 credits Spring; Day only
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3.00 Credits
DisplaysThis course explores the design and techniques of contrasting amenities, showpieces, and displays of various sizes, shapes, and themes, using a variety of media such as chocolate, ice, and floral arrangements. Students plan, execute, and maintain the Culinary Arts public display area. Prerequisite: CUL 50 and CUL 51 or permission of program director. Two class hours and three lab hours per week. Instructional Support Fee applies3 credits Spring; Day only
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3.00 Credits
IThis course studies the history and background of Classical cakes and tortes from various American and international regions. Students learn to deviate from the classics and create unique desserts, sauces, and garnishes with a variety of flavors, textures, and ingredients. The course emphasizes the plating of desserts created in class. It also covers frozen cakes, ice cream, and sorbet desserts. The course emphasizes scaling for individual and volume production and a la carte and dessert buffet presentation. Prerequisite: CUL 52 and CUL 62 or permission of the program director. Two class hours and eight lab hours per week. Instructional Support Fee applies4 credits Fall; Day only
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3.00 Credits
CakeThis course focuses on the history of decorated cakes such as tiered wedding cakes and theme cakes. Students learn a variety of decorating and finishing techniques using media such as rolled fondant and gum paste. The course also covers the pricing, selling, decorating, and displaying of these cakes. It requires the preparation of a multi-tiered wedding cake and a theme cake. Prerequisite: CUL 62 or permission of the program director. Two class hours and three lab hours per week. Instructional Support Fee applies3 credits Fall; Day only
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