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CUL 223: History and Culture Theory
1.00 Credits
White Mountains Community College
(1 Credit) Develops sensitivity to the relationship between specific foods and the cultures of France, Italy and China, as well as people, places and things that have shaped the history of culinary arts. (Prerequisite: CUL220)
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CUL 223 - History and Culture Theory
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CUL 224: Healthy Cuisine
1.00 Credits
White Mountains Community College
(1 Credit) Healthy Cuisine focuses on cooking for the customer's health. Vegetarian, low fat and other diets will be explored, as well as modified traditional diets. (Prerequisites: CUL111, 112, 113, 114 and 115)
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CUL 224 - Healthy Cuisine
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CUL 225: Restaurant Techniques
1.00 Credits
White Mountains Community College
(1 Credit) Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized as the student gains job experience before graduation. (Prerequisite: POI)
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CUL 225 - Restaurant Techniques
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CUL 226: Advanced Restaurant Techniques
1.00 Credits
White Mountains Community College
(1 Credit) Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized, as well as exposure to the management philosophy of the establishment. This course is meant to give the student valuable job experience before graduation. (Prerequisite: POI)
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CUL 226 - Advanced Restaurant Techniques
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CUL 227: Product Purchasing and Marketing
2.00 Credits
White Mountains Community College
(2 Credits) Students will develop a knowledge of purchasing specifications as well as marketing techniques to enhance sales and profits. The essentials for operating a successful catering business will also be covered.
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CUL 227 - Product Purchasing and Marketing
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CUL 228: Senior Practicum
0.00 Credits
White Mountains Community College
(0 Credits) The senior practicum is the student's "black box" exam. The exam is a hands-on exam based on the previous 18 culinary labs. The student must pass this exam to graduate from the Culinary Arts program. (Prerequisites: BCUL111, 112, 113, 114, 117, 118, 119, 122, 211, 212, 213, 214, 215, 225, 219, 220, 221, 224, 226 or POI)
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CUL 228 - Senior Practicum
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CUL 229: Advanced Garde Manger
1.00 Credits
White Mountains Community College
(1 Credit) This course expands on the artistic presentation of cold and hot foods. Advanced meat fabrication, platter presentation and buffet production will also be covered in this course.
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CUL 229 - Advanced Garde Manger
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CUL 230: Baking and Pastry Arts Internship
4.00 Credits
White Mountains Community College
(4 Credits) Degree candidates in the Baking and Pastry Arts curriculum are required to complete four hundred hours of on-the-job experience for which they are paid by their respective employers. The students will be required to work in some type of approved food service operation (bakery, restaurant, hotel, inn, or country club) and must be engaged in food preparation tasks that will enable them to utilize the skills learned as students in the Baking and Pastry Arts program.
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CUL 230 - Baking and Pastry Arts Internship
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CUL 231: Advanced Artisan Breads
1.00 Credits
White Mountains Community College
(1 Credit) The students will learn basic skills and fundamentals used in the art of creating artisan breads.
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CUL 231 - Advanced Artisan Breads
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CUL 232: Introduction to Centerpieces
1.00 Credits
White Mountains Community College
(1 Credit) Introduction to pastillage, pulled, blown, poured and spun sugar, as well as the techniques necessary to design and produce edible centerpieces will be explored.
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CUL 232 - Introduction to Centerpieces
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