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CULA 105: Theory of Meat, Poultry, and Seafood
3.00 Credits
Delgado Community College
Meat, poultry, and seafood identification, grading, quality, and yield. Prerequisite(s): “C” or better in all of the following: CULA 101 and CULA 103.
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CULA 105 - Theory of Meat, Poultry, and Seafood
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CULA 107: Foodservice Purchasing
3.00 Credits
Delgado Community College
Principles and practices of food, beverage, equipment, and supply purchasing for hotel and restaurant operations. Covers USDA grades and yields for meats and produce. Prerequisite(s): “C” or better in CULA 101.
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CULA 107 - Foodservice Purchasing
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CULA 108: A La Carte Preparations
3.00 Credits
Delgado Community College
Study of salad, sandwich, fry, grill, and breakfast stations, and the duties of station workers. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
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CULA 108 - A La Carte Preparations
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CULA 110: Food and Beverage Operations
2.00 Credits
Delgado Community College
Maintaining food quality by implementing appropriate procedures for purchasing, receiving, and issuing food, food products, and cooking supplies. Includes menu development and management. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
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CULA 110 - Food and Beverage Operations
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CULA 112: Food and Beverage Service
1.00 Credits
Delgado Community College
Types of service used to enhance dining pleasure, as well as the preparation and service of beverages. Prerequisite(s): CULA 101.
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CULA 112 - Food and Beverage Service
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CULA 113: Culinary Calculations
3.00 Credits
Delgado Community College
Solving culinary problems using fundamental math skills including cost per serving, adjusting recipe yields, and total cost and quantity of recipes.
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CULA 113 - Culinary Calculations
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CULA 114: Basic Food Preparation
3.00 Credits
Delgado Community College
Tools/equipment, recipe use, menu making, as well as the “mise en place” preparation principles for effective execution in the culinary industry.
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CULA 114 - Basic Food Preparation
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CULA 121: American Regional Cuisine
1.00 Credits
Delgado Community College
Fundamental concepts and techniques of food preparation utilizing the cooking methods and recipes of the geographical regions of the United States. Prerequisite(s): “C” or better in all of the following: CULA 101, CULA 102, and CULA 103.
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CULA 121 - American Regional Cuisine
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CULA 178: Introductory Work Experience
0.00 Credits
Delgado Community College
Work in cooperating restaurant or food service. Requires logbook of work experiences, recipe files, and photos of displayed work.
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CULA 178 - Introductory Work Experience
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CULA 179: Introductory Work Experience
0.00 Credits
Delgado Community College
Work in cooperating restaurant or food service. Requires logbook of work experiences, recipe files, and photos of displayed work.
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CULA 179 - Introductory Work Experience
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