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CUL 233: Dessert Buffets and Displays
1.00 Credits
White Mountains Community College
(1 Credit) The students will have the opportunity to showcase their skills through the presentation and display of a wide variety of bakery products.
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CUL 233 - Dessert Buffets and Displays
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CUL 234: Chocolates and Confections
1.00 Credits
White Mountains Community College
(1 Credit) The production of chocolate and other confections will be covered as well as the techniques necessary to work with chocolate and sugar.
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CUL 234 - Chocolates and Confections
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CUL 235: Bakery 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. Bakery production will be emphasized as the student gains job experience before graduation.
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CUL 235 - Bakery Techniques
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CUL 236: Advanced Baking Theory
1.00 Credits
White Mountains Community College
(1 Credit) The students will advance their understanding of baking principles and theory as it relates to their production classes. This course will be taught only as a corequisite to the four fall senior baking labs.
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CUL 236 - Advanced Baking Theory
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CUL 237: Advanced Cake Decorating and Design
1.00 Credits
White Mountains Community College
(1 Credit) This course covers the combination of talent, skill, and knowledge needed to create wedding cakes and other specialty cakes.
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CUL 237 - Advanced Cake Decorating and Design
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CUL 238: Advanced Pastries and Plated Desserts
1.00 Credits
White Mountains Community College
(1 Credit) This hands-on production course gives the student the opportunity to expand on the baking skills and fundamentals learned in the course Individual Pastries and Plated Desserts.
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CUL 238 - Advanced Pastries and Plated Desserts
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CUL 239: Petit Fours and Mignardise
1.00 Credits
White Mountains Community College
(1 Credit) A variety of small confections that are usually one or two bites in size will be the focus of this course.
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CUL 239 - Petit Fours and Mignardise
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CUL 240: Advanced Bakery 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. Bakery 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.
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CUL 240 - Advanced Bakery Techniques
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CUL 241: Advanced Pastry Theory
1.00 Credits
White Mountains Community College
(1 Credit) This course will cover the theoretical aspects of the advanced pastry arts courses. This course will be taught only as a corequisite to the four spring senior baking labs.
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CUL 241 - Advanced Pastry Theory
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CUL 242: Testing and Practical Exam
1.00 Credits
White Mountains Community College
(1 Credit) This course will have an extensive review of the skills, techniques, and knowledge covered in the previous baking degree courses. This course will culminate with a hands-on practical exam.
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CUL 242 - Testing and Practical Exam
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