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CULA 1705: Sustainable Foods Practicum
1.00 Credits
Saint Paul College
Students get an introduction to local and sustainable food systems through working with a local farm to create and serve a farm to table dinner. (Prerequisite(s): CULA 1445) 1C/0/1/0
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CULA 2100: Menu Composition and Analysis
2.00 Credits
Saint Paul College
Requires students to develop marketable skills in the areas of menu planning, menu analysis, production scheduling and recipe interpretation for different menu settings and operations. Must be taken as a block with CULA 2105-2220. (Prerequisite(s): CULA 1545) 2C/0/2/0
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CULA 2100 - Menu Composition and Analysis
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CULA 2105: Applied Restaurant Operations 1
3.00 Credits
Saint Paul College
Requires students to develop marketable skills in many aspects of hot and cold food preparation in a fine dining environment. Must be taken as a block with CULA 2100-2220. (Prerequisite(s): CULA 1545) 3C/0/3/0
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CULA 2105 - Applied Restaurant Operations 1
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CULA 2110: Applied Restaurant Operations 2
3.00 Credits
Saint Paul College
Requires students to develop marketable skills in many aspects of hot and cold food preparation in a fine dining environment. Must be taken as a block with CULA 2105-2220. (Prerequisite(s): CULA 1545) 3C/0/3/0
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CULA 2110 - Applied Restaurant Operations 2
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CULA 2115: Contemporary Dining Room Service
1.00 Credits
Saint Paul College
The course explores and refines advanced aspects of front of the house restaurant operations. Students learn and practice functions of dinner service at the City View Grille. (Prerequisite(s): CULA 1590) 1C/0/1/0
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CULA 2115 - Contemporary Dining Room Service
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CULA 2220: Sensory Evaluation & Wine Pairing
2.00 Credits
Saint Paul College
The advanced culinary student will develop a palate of flavor and aroma profiles, an understanding of food and wine pairing techniques, as well as proper service and wine-making processes. Wine varietals will be professionally sampled and evaluated based upon color, aroma, body and finish in order to cultivate an appreciation for the integral relationship between food and wine. Must be taken as a block with CULA 2410-2420. (Pre-requisite(s): CULA 1545 and completion of General Education requirements.) 2C/2/0/0
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CULA 2220 - Sensory Evaluation & Wine Pairing
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CULA 2225: Garde Manger
1.00 Credits
Saint Paul College
The course explores the art of cold food preparation through various mediums. Thorough explorations into cold sauces, pates, terrines, condiments and forcemeats will be highlighted in a contemporary buffet format. (Prerequisite(s): CULA 2220) 1C/0/1/0
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CULA 2230: Food/Beverage/Labor Cost Control
3.00 Credits
Saint Paul College
Covers the principles of menu pricing and analysis, budgeting and inventory control systems in foodservice operations. (Prerequisite(s): CULA 1490 or Instructor approval) 3C/3/0/0
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CULA 2230 - Food/Beverage/Labor Cost Control
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CULA 2235: Event Based Dining Capstone
2.00 Credits
Saint Paul College
The course explores one-off dining experiences in a number of settings. Students learn the process of catering events with a diverse set of standards, expectations and clientele. Students become familiar with all facets of events from the concept and development of the menu through set-up, service and strike of the event. (Pre-requisite(s): CULA 2225.) 2C/0/2/0
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CULA 2235 - Event Based Dining Capstone
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CULA 2300: Viennoiserie
2.00 Credits
Saint Paul College
This course covers leavened rich doughs while reviewing laminated doughs. Students develop the knowledge, skills and techniques required in viennoiserie production. Training follows the highest sanitation and safety standards during any food preparation. 2C/0/2/0
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CULA 2300 - Viennoiserie
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