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CULN 1109: Purchasing and Receiving
3.00 Credits
College of Coastal Georgia
3 class hours 3 Credits This course is designed to develop skills in the purchasing and receiving operations as they relate to food preparation. Students will learn and apply the quality standards and regulations that govern food products and will learn to receive and store food and non-food items properly.
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CULN 1109 - Purchasing and Receiving
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CULN 1110: Culinary Cost Control
3.00 Credits
College of Coastal Georgia
The purpose of this course is to provide an overview of cost control functions in the management of a "dining room" operation. It will provide hospitality (culinary) industry standards, terminology, flow and control of food and beverage through an operation. It will also include sales and marketing, labor costs and performance and other peripheral expenses that impact the culinary operation.
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CULN 1110 - Culinary Cost Control
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CULN 2105: Advanced Food Preparation
4.00 Credits
College of Coastal Georgia
This course is designed to further develop skills in food preparation and to produce a variety of food products. The course stresses the proper and safe operation of equipment and the importance of sanitation. 4-2-4.
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CULN 2105 - Advanced Food Preparation
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CULN 2106: Food, Beverage&Dining Room Mgt
3.00 Credits
College of Coastal Georgia
This course will familiarize students with dining room and banquet management, including waiter and waitress training and the basic production processes and varieties of alcoholic and nonalcoholic beverages. (No alcohol will be on the campus.) The Dining Room Management component includes the quality standards for food and beverage service, as well as the dynamics of the front-of-the-house operations.
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CULN 2106 - Food, Beverage&Dining Room Mgt
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CULN 2108: Catering and Events Management
3.00 Credits
College of Coastal Georgia
This course is designed to add balance and relevance to the preparation for a culinary career. Catering is more than creating a great meal. In this course, the student will learn the business aspects of both on premise and off premise catering, including menu planning, customer service, marketing and profitability. Students will continue to apply sanitation and proper cooking skills in the labs and/or on site endeavors.
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CULN 2108 - Catering and Events Management
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CULN 2109: Purchasing and Receiving
3.00 Credits
College of Coastal Georgia
CULN 2109 Purchasing and Receiving 3 credit hours This course is designed to develop skills in the purchasing and receiving operations as they relate to food preparation. Students will learn and apply the quality standards and regulations that govern food products and will learn to receive and store food and non-food items properly.
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CULN 2109 - Purchasing and Receiving
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CULN 2110: Culinary Cost Control
3.00 Credits
College of Coastal Georgia
CULN 2110 Culinary Cost Control 3 credit hours The purpose of this course is to provide an overview of cost control functions in the management of a dining room operation. It will provide hospitality (culinary) industry standards, terminology, flow and control of food and beverages through an operation. It wil also include sales and marketing, labor costs and performance and other peripheral expenses that impact the culinary operation.
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CULN 2110 - Culinary Cost Control
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CULN 2111: Adv Cooking & Dining Rm Mngmt
5.00 Credits
College of Coastal Georgia
This course will provide the students with classroom and lab skills in dining room and event management, including preparation, serving, and cleanup. It will be combined with advanced preparation of a variety of foods to further develop the knowledge and skills in food preperation. Safe operation of equipment, sanitation and kitchen management will be included. The combination of preparing the food and serving the guests will provide the students with the knowledge and skills needed in restaurant or catering operations.
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CULN 2111 - Adv Cooking & Dining Rm Mngmt
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CULN 2900: Culinary Arts Internship
3.00 Credits
College of Coastal Georgia
This course will provide the culinary arts students with needed "hands-on" exposure and experience in a culinary setting. The student will be able to experience actual kitchen situations and will have the opportunity to have a chef grade and critique their abilities in all areas. Days and times of internships will vary. Students with extensive previous industry "hands-on" experience may be permitted to challenge this course for credit. Upon the satisfactory completion of a written test and a mystery basket preparation (basket of appropriate ingredients from which the students is asked to prepare a designated item). Permission of faculty required.
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CULN 2900 - Culinary Arts Internship
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CULN 2901: Culinary Arts Internship
4.00 Credits
College of Coastal Georgia
This course will provide the culinary arts students with needed "hands-on" exposure and experience in a culinary setting. The student will be able to experience actual kitchen situations and will have the opportunity to have a cheft grade and critique their abilities in all areas. Days and times of internships will vary. Students with extensive previous industry "hands-on" experience may be permitted to challenge this course for up to 7 hours. Upon the satisfactory completion of a written test and a mystery basket (basket of appropriate ingredients from which the student is asked to prepara a designated item). Permission of faculty required.
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CULN 2901 - Culinary Arts Internship
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