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CULA 1575: Artisan Baking and Pastry
2.00 Credits
Saint Paul College
Introduces students to a variety of upscale scratch cake and pastry items and plated desserts. The course focuses on high quality ingredients, sound production and finishing techniques. (Prerequisite(s): CULA 1425 or instructor approval) 2C/0/2/0
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CULA 1575 - Artisan Baking and Pastry
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CULA 1585: Introduction to Dining Room Service
1.00 Credits
Saint Paul College
The course covers serving techniques and dining room operations through classroom and laboratory experience in the City View Grille Dining Room. (Prerequisite(s): CULA 1405 and CULA 1415) 1C/0/1/0
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CULA 1585 - Introduction to Dining Room Service
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CULA 1590: Cafe Dining Practicum
2.00 Credits
Saint Paul College
Students will develop skills in breakfast cookery and casual lunch fare in the student run City View Grille. (Prerequisite(s): CULA 1505, CULA 1515, CULA 1525, CULA 1545) 2C/0/2/0
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CULA 1590 - Cafe Dining Practicum
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CULA 1601: Pastry Foundations
3.00 Credits
Saint Paul College
This course is designed to allow the student to become familiar with the hospitality industry. Students will develop knowledge and skills necessary to work in a professional foodservice environment. Kitchen equipment, products identification, cooking methods and knife skills introduction are the major components of this class. 3C/0/3/0
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CULA 1601 - Pastry Foundations
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CULA 1611: Introduction to Baking
2.00 Credits
Saint Paul College
This course is introducing students to basic baking in which students will get an introduction to tools, equipment, sanitation, safety, measurement and recipe conversion. The training pivots around the fundamentals of baking and the science behind it. Production will focus on the making of Cookies, Quick breads and Short Doughs. 2C/0/2/0
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CULA 1621: Pastry Basics
2.00 Credits
Saint Paul College
This course will build on the baking and pastry skills from the previous Introduction to Baking class. Students will produce and evaluate a number of pastry fundamentals to a marketable level. Training follows the highest sanitation and safety standards during any food preparation. 2C/0/2/0
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CULA 1621 - Pastry Basics
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CULA 1631: Introduction to Breads
2.00 Credits
Saint Paul College
This course covers leavened and unleavened doughs & to lean and rich doughs. Students develop the knowledge, skills and techniques required in bread production. Recipe costing is introduced in this class. Training follows the highest sanitation and safety standards during any food preparation. 2C/0/2/0
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CULA 1641: Baking Externship 1
1.00 Credits
Saint Paul College
This course is designed to expose students to the industry in a 32-hour externship. Students reflect on their experiences through assignments and discussions. 1C/0/0/1
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CULA 1641 - Baking Externship 1
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CULA 1650: Pastry Externship 1
1.00 Credits
Saint Paul College
This course is designed to expose students to the industry in a 32-hour externship. Students reflect on their experiences through assignments and discussions. 1C/0/0/1
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CULA 1650 - Pastry Externship 1
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CULA 1700: Culinary Externship
3.00 Credits
Saint Paul College
This course is designed to expose students to the industry in a 96 hour externship. Students reflect on their experiences through assignments and discussions. (Prerequisite(s): CULA1445 or instructor approval) 3C/0/0/3
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