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CUL 2330: Artisan Breads
2.00 Credits
Oakland Community College
Pre or Corequisite: CUL 1151 This course presents advanced theory and techniques of producing artisan breads and will include developing and maintaining cultures used in sourdough. Correct choice of flours and ingredients for specific flavor development will be covered. Students will participate in flavor and product evaluations. Course/lab fees
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CUL 2340: Nutritional Cooking
2.00 Credits
Oakland Community College
Prerequisite: CUL 1111 or consent of instructor This course provides an overview of nutritional cuisine preparation. Cooking techniques to build and retain nutritional balance with a variety of food products will be practiced. Creating and presenting healthy cuisine for menu enhancement will be covered. Course/lab fees
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CUL 2350: Culinary Competition
2.00 Credits
Oakland Community College
Prerequisite: CUL 1111 or consent of instructor This course is design to prepare the student for culinary competition both as a team and individual entry. American Culinary Federation culinary standards will be discussed and practiced for product development. Students will be required to enter an actual culinary competition to be determined by the instructor Practice will be required outside of class time. Course/lab fees
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CUL 2390: Pastry Artistry and Design
4.00 Credits
Oakland Community College
Prerequisite: CUL 1250 or consent of instructor This course offers an opportunity for students to gain knowledge in multiple mediums used to produce elaborate and contemporary centerpieces. Pulled and blown sugar, chocolate, pastillage, marzipan and nougat will be presented. Course/lab fees
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CUL 2400: Classical Restaurant
4.00 Credits
Oakland Community College
Prerequisite: CUL 1200 This course will build on foundation skills from previous courses in cooking. The course will introduce the student to classical and international cuisine and students will practice preparation and service of these cuisines in a fine-dining setting. Course/lab fees
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CUL 2420: Plated Dessert I
2.00 Credits
Oakland Community College
Pre or Corequisite: CUL 1250 or consent of instructor This course builds upon the fundamentals of pastry creations in the form of plated desserts. Design, plate component and style dynamics will be discussed. The student will practice advanced techniques in plate design to create trend-setting presentations. Course/lab fees
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CUL 2430: Plated Dessert II
2.00 Credits
Oakland Community College
Prerequisite: CUL 2420 or consent of instructor The student will practice advanced techniques used in designing contemporary plated desserts. Concepts of fusionism, impressionism and architecturalism to create signature desserts will be presented. American Culinary Federation Pastry Competition techniques and guidelines will be discussed. Course/lab fees
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CUL 2450: Leadership Management
3.00 Credits
Oakland Community College
Prerequisite: CUL 1230 This course will expand upon supervisory skills necessary for a successful leadership role in the food service industry. Team building, leadership skills and human resource skills will be emphasized including coaching hiring and training.
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CUL 2480: Event and Catering Management
3.00 Credits
Oakland Community College
Prerequisites: CUL 1111, CUL 1230, CUL 1240 or consent of instructor The students will plan, practice organize and execute on-premise dinner events and on-premise buffets and perform the various management functions of a food service operation.
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CUL 2490: Hospitality Legal Issues
3.00 Credits
Oakland Community College
This course will introduce students to legal issues facing food service managers and supervisors, to recognize legal ramifications of policies and practices and be able to apply legal principles to everyday operations. This course will encompass employment law, human resource skills, the Americans with Disabilities Act, discrimination, negligence and dram shop liability.
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