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CULA 157: Butchery-Meat Cut
3.00 Credits
Massasoit Community College
Students learn to identify meat structure and composition and are taught proper cutting techniques. Also, students study meat grading methods, storage procedures, and methods of preparation and cooking. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Food Production (CULA141)
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CULA 157 - Butchery-Meat Cut
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CULA 159: Cake Dec+Fin
3.00 Credits
Massasoit Community College
The students are instructed in the fundamentals of cake, cookie, and dessert preparation. Decorating techniques that will be covered include icing preparation, masking cakes, formation of inscriptions and borders, basic floral designs, basic chocolate and candy decorations, holiday and theme designs, and the proper utilization of decorating tools. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Baking (CULA143) or Departmental Approval
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CULA 159 - Cake Dec+Fin
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CULA 160: Choc-Sugr Artistry
3.00 Credits
Massasoit Community College
No course description available.
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CULA 160 - Choc-Sugr Artistry
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CULA 161: Advanced Pastries
4.00 Credits
Massasoit Community College
No course description available.
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CULA 161 - Advanced Pastries
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CULA 162: Classical Desserts
4.00 Credits
Massasoit Community College
No course description available.
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CULA 162 - Classical Desserts
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CULA 302: Discovering Wine
3.00 Credits
Massasoit Community College
No course description available.
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CULA 302 - Discovering Wine
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CULA 400: Garde Man- Menu Dgn
1.00 Credits
Massasoit Community College
This course involves independent work on a selected topic under the direction of members of the Department of Culinary Arts. Limited to 2 courses per student Prerequisite: Approval of the Department Chair and Division Dean
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CULA 400 - Garde Man- Menu Dgn
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CULA 407: Fld Exp-Cul Arts
4.00 Credits
Massasoit Community College
This course enables students to participate in a supervised (paid or unpaid) learning experience of at least 240 hours for the semester. Students will be required to work in a food service establishment that will enhance the students' skills and learning objectives established by the faculty coordinator. Students are also required to keep journals of their daily work activities and the relevance of these activities to their learning objectives. All field work experience sites must meet departmental guidelines and standards. Any student who finds it to his/her advantage to do his/her field work during the summer prior to the fall semester of his/her sophomore year may do so with Departmental Approval. This process must begin before the seventh week of the spring semester of the freshman year. Prerequisites: Introduction to Baking (CULA143) and American Regional Cuisine (CULA146)
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CULA 407 - Fld Exp-Cul Arts
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DANC 301: Int-African Dance
3.00 Credits
Massasoit Community College
This course is a dance and cultural experience on and about the African Diaspora. It is a course designed to teach the student about African dance and culture. Throughout the semester, students will be introduced to African geography and history. Students will also learn how traditional movements and rhythms have influenced dance in America.
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DANC 301 - Int-African Dance
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DANC 303: Intro-Irish Dance
3.00 Credits
Massasoit Community College
This course is a dance and cultural experience on and about the Irish Diaspora. It is a course designed to teach the student about Irish dance and culture. Students will learn various dance steps and Irish Ceili dances.
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DANC 303 - Intro-Irish Dance
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