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CUL 1200: Restaurant Cookery
4.00 Credits
Oakland Community College
Prerequisite: CUL 1111 Pre or Corequisite: CUL 1130 This course provides the student with an a la carte restaurant experience. Students will prepare various soups, sauces, meat, fish, poultry and starches for an operating restaurant using cooking techniques acquired in Cookery I and II for restaurant service. Course/lab fees
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CUL 1210: Dining Room I
2.00 Credits
Oakland Community College
Corequisite: CUL 1230 This course will provide the student with an in-depth understanding through performance of dining room operations. Guest and employee relations, acceptable standards, industry terminology and proper use and care of equipment are emphasized. Control functions and merchandising are reviewed. Course/lab fees
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CUL 1230: Front House Management
2.00 Credits
Oakland Community College
Corequisite: CUL 1210 This course is designed to introduce the student to supervisory principles and practices in the food service operation. Coursework includes role-playing and practicing as a supervisor in the operation of a restaurant. Students will practice the fundamentals of customer service and financial aspects of the business operation. Course/lab fees
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CUL 1240: Menu Development and Design
2.00 Credits
Oakland Community College
The course provides an overall knowledge of menu development in contemporary restaurant operations emphasizing the importance of menu strategy and its impact on an operation's profitability. The course will require the student to plan organize, create and evaluate a menu for a restaurant operation. Pricing, design and control methods will be emphasized with consideration for costs, labor and market constraints.
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CUL 1250: Pastry I
4.00 Credits
Oakland Community College
Prerequisite: CUL 1151 The student will learn to produce contemporary pastries that would appear on the menus of finer restaurants. Emphasis is placed on preparation of petit fours and French pastry, puff pastry and pate choux specialties, gateaus and tortes, ice cream and includes an introduction to plated desserts. Course/lab fees
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CUL 1520: Bakery Merchandising
2.00 Credits
Oakland Community College
Pre or Corequisite: CUL 1151 The course provides students opportunity to observe and analyze current competitive practices of merchandising techniques used in the retail baking industry. Variations using frozen dough products and mixes to create themes and signature items will be practiced. Discussion and techniques of creating dynamic display cases will be covered. Course/lab fees
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CUL 2020: Food Service Cost Control
3.00 Credits
Oakland Community College
This course will focus on the importance of controls in the modern food service industry. Food, labor and beverage costs will be examined in depth as well as the relationship these costs have to the profitability of the operation. Students will practice calculating costto- sales ratios and cost/volume/profit equations.
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CUL 2030: Food Purchasing and Storage
2.00 Credits
Oakland Community College
This course will introduce the student to food purchase systems used in restaurants. Bid buying, inventory systems, receiving and storage will be covered.
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CUL 2130: Garde Manger II
4.00 Credits
Oakland Community College
Prerequisites: CUL 1111, CUL 1120, CUL 1130 or consent of instructor This course emphasizes the design and preparation of cold food platters, garnishes and buffets used in the modern food service industry. Production will include galantines, en croutes, terrines, cold sauces and appetizers. Presentation techniques will be practiced for visual impact with buffet platters and table centerpieces. Course/lab fees
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CUL 2200: Buffets and Banquets
4.00 Credits
Oakland Community College
Prerequisites: CUL 1111 and CUL 1200 This course presents knowledge and skills necessary to plan and execute volume banquet service. Emphasis will be on menu planning and presentation for banquets and buffets. Methods and techniques of modern and traditional cookery will be practiced while producing theme events for the dining public. Appetizers and breakfast cookery will also be included. Course/lab fees
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