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CUT 1134: Principles of Baking Aoc Core
2.00 Credits
Coahoma Community College
Fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick bread; and use and care for equipment. (4 sch: 2 hr. lecture, 4 hr. lab)
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CUT 1513: GARDE MANGER AOC Core
1.00 Credits
Coahoma Community College
Provides orientation to garnishing, preparation of charcuterue items, cold foods, and buffet presentation. Explores the various duties of the modern garde manger. (3 sch: 1 hr. lecture, 4 hr. lab)
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CUT 2223: Menu Planning And Facilities Deign Aoc Core
3.00 Credits
Coahoma Community College
The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dinning public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. (3 sch: 3 hr. lecture)
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CUT 2243: Dining Room Management Aoc Core
1.00 Credits
Coahoma Community College
Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. Covers French, Russian, American, and English waited table service, limited service, counter, tray, service, and catering. Emphasis will be place on staffing, scheduling, controls and skills required to effectively supervise a dining room operation. (3 sch: 1 hr. lecture, 4 hr. lab)
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CUT 2314: American Regional Cuisine Aoc Core
2.00 Credits
Coahoma Community College
Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (4 sch: 2 hr. lecture, 4 hr. lab)
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CUT 2424: International Cuisine Aoc Core
2.00 Credits
Coahoma Community College
A study of cuisines of the world. Emphasis is on use of authentic ingredients, methods, and terminology. (4 sch: 2 hr. lecture, 4 hr. lab)
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CUT 292: Supervised Work Experience in Culinary Arts Technology Aoc Core
1.00 - 6.00 Credits
Coahoma Community College
A course which is a cooperative program between industry and education and is designed to integrate the student's technical studies with industrial experience. Variable credit is awarded on the basis of one semester hour per 45 industrial contact hours. (1-6 sch: 3-18 hr. externship
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DDT 1114: Fundamentals of Drafting
2.00 Credits
Coahoma Community College
Fundamentals and principles of drafting to provide the basic background needed for all other drafting courses. (4 sch: 2 hr. lecture, 4 hr. lab)
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DDT 1213: Construction Materials
2.00 Credits
Coahoma Community College
A course designed to familiarize the student with the physical properties of the materials generally used in the erection of a structure, with a brief description of their manufacture. (3 sch: 2 hr. lecture, 2 hr. lab)
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DDT 2243: Cost Estimating
2.00 Credits
Coahoma Community College
Preparation of material and labor quantity surveys from actual working drawings and specifications. (3 sch: 2 hr. lecture, 2 hr. lab))
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