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HMGT 279: Beverage Control
3.00 Credits
Johnson County Community College
This course covers the history of wines and their use and storage procedures. The students should gain an understanding of beverage control and how it is used in all types of operations. The course will also cover in-depth study of spirits, internal control systems and local/state alcoholic beverage control laws. 3 hrs./wk.
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HMGT 281: Culinary Arts Practicum I
2.00 Credits
Johnson County Community College
Prerequisite: Acceptance into the American Culinary Federation Chef Apprenticeship training program and hospitality management assistant dean's approval A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $100 to $300.
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HMGT 281 - Culinary Arts Practicum I
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HMGT 282: Culinary Arts Practicum II
2.00 Credits
Johnson County Community College
Prerequisite: HMGT 281 A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum I.
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HMGT 285: Culinary Arts Practicum III
2.00 Credits
Johnson County Community College
Prerequisite: HMGT 282 A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum II.
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HMGT 286: Culinary Arts Practicum IV
2.00 Credits
Johnson County Community College
Prerequisite: HMGT 285 A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum III.
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HMGT 286 - Culinary Arts Practicum IV
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HMGT 287: Culinary Arts Practicum V
2.00 Credits
Johnson County Community College
Prerequisite: HMGT 286 A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum IV.
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HMGT 288: Culinary Arts Practicum VI
2.00 Credits
Johnson County Community College
Prerequisites: HMGT 287 and assistant dean's approval and approval of hospitality management assistant dean A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum V.
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HMPB 155: Pastry Shop Production I
4.00 Credits
Johnson County Community College
Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 160 and HMPB 233 and HMPB 252 This course will provide hands-on instruction of techniques used to make basic pastry shop staples used in the production of items intended for retails sales in a professional pastry shop. This course is typically offered in the fall semester. 1 hr. lecture & 4 hrs. lab/wk.
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HMPB 160: Pastry Shop Principles I
4.00 Credits
Johnson County Community College
Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 155 and HMPB 233 and HMPB 252 This course will examine the fundamental baking concepts including sanitation, ingredient identification and usage, weights and measures, inventory and product ordering needed as it pertains to a professional pastry shop. Students will be operating a working bake shop. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.
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HMPB 233: Patisserie
4.00 Credits
Johnson County Community College
Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 155 and HMPB 160 and HMPB 252 This course will provide hands-on instruction of techniques to make finished pastry items such as tortes, tarts, pastries, cookies, candies and breads as well as how to present items in a professional manner. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.
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