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CULA 1435: Butchery and Charcuterie
2.00 Credits
Saint Paul College
Covers the processing of meat, fish, and poultry items, etc. Issues of grading, yield, market forms and standards are discussed. Many types of meat, fish, and poultry are processed in the class. (Prerequisite(s): CULA 1405 or concurrently with CULA 1405) 2C/0/2/0
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CULA 1445: Food Service Practicum
2.00 Credits
Saint Paul College
Students explore various aspects of quantity food production in a fast-paced, high-volume food service setting. Students are introduced to aspects of quantity range, bake shop, short-order and pantry operations. (Prerequisite(s): CULA 1405 and CULA 1415) 2C/0/2/0
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CULA 1455: Food Safety and Sanitation
2.00 Credits
Saint Paul College
Develops an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer. Optional Servsafe exam provided for certification. 2C/2/0/0
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CULA 1465: Culinary Nutrition Theory
2.00 Credits
Saint Paul College
Covers the fundamentals of nutrition theory taught from the point of view of the chef. Healthy cooking techniques, dietary requirements and current nutritional research topics are explored. 2C/2/0/0
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CULA 1505: Contemporary Bake Shop Production
2.00 Credits
Saint Paul College
Allows students to develop production baking skills to a marketable level. (Pre-requisite(s): CULA 1445, 1455, and 1465). 2C/0/2/0
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CULA 1515: Contemporary Pantry Production
2.00 Credits
Saint Paul College
Allows the students to develop marketable production skills in the pantry/cold food area. (Prerequisite(s): CULA 1445, 1455, 1465) 2C/0/2/0
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CULA 1525: Contemporary Range Production
2.00 Credits
Saint Paul College
Allows students to develop marketable skills in many aspects of hot food preparation in a production kitchen environment. (Prerequisite(s): CULA 1445, 1455, 1465) 2C/0/2/0
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CULA 1545: Contemporary Quick Fare Production
2.00 Credits
Saint Paul College
Allows the student to develop marketable production skills in the Grill/Short Order cooking area. (Prerequisite(s): CULA 1445, 1455, and 1465.) 2C/0/2/0
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CULA 1555: Culinary Career Portfolio
1.00 Credits
Saint Paul College
This course exposes students to the diverse employment opportunities in the food service industry. Students develop an electronic career portfolio and refine employment securing techniques. (Prerequisite(s): CULA 1405 or CULA 1620) 1C/1/0/0
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CULA 1565: Principles of Culinary Leadership
2.00 Credits
Saint Paul College
Allows students to prepare for the transition from employee to supervisor by developing human relations and personnel management skills in a foodservice environment. (Prerequisite(s): CULA 1455 and 1465 or instructor approval) 2C/1/1/0
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