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CUL 212: Patisserie Internationale
1.00 Credits
White Mountains Community College
(1 Credit) Emphasizes both background and production of pastries from European countries using a great deal of classical techniques. (Prerequisites: BCUL117, 118,119, 121 or POI)
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CUL 212 - Patisserie Internationale
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CUL 213: Charcuterie
1.00 Credits
White Mountains Community College
(1 Credit) This course expands on Garde Manger in the cold kitchen and develops its relationship with forced and cured meats. (Prerequisite: CUL122 or POI)
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CUL 213 - Charcuterie
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CUL 214: Buffet
1.00 Credits
White Mountains Community College
(1 Credit) Provides students with the knowledge to organize, plan and produce a variety of themed buffets. (Prerequisites: CUL122, 213 or POI)
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CUL 214 - Buffet
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CUL 215: Food Sculpture and Design
1.00 Credits
White Mountains Community College
(1 Credit) Covers the elements of design and expression through the production of edible table centerpieces. Hands-on work in ice, pulled sugar, marzipan and pastillage will be covered. (Prerequisites: CUL117, 118, 119, 214)
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CUL 215 - Food Sculpture and Design
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CUL 216: Menu Planning and Restaurant Design
3.00 Credits
White Mountains Community College
(3 Credits) The importance of a menu in relationship to costs, pricing, creativity and guest satisfaction are covered. Students will also design a floor plan for a restaurant using computer software. Class includes major project work.
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CUL 216 - Menu Planning and Restaurant Design
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CUL 217: Buffet Theory
1.00 Credits
White Mountains Community College
(1 Credit) Presents concepts of themes in ethnic and general buffet presentation. (Prerequisite: CUL122; Corequisites: CUL212, 213, 214, 215)
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CUL 217 - Buffet Theory
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CUL 219: Regional American Cuisine
1.00 Credits
White Mountains Community College
(1 Credit) New England, Cajun/Creole, West Coast, and Southwestern cuisines will be produced and discussed in this course. (Prerequisites: CUL114, 115 or POI)
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CUL 219 - Regional American Cuisine
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CUL 220: A la Carte Cookery
1.00 Credits
White Mountains Community College
(1 Credit) A la carte cookery will expose the student to cooking to order and also provide experience in front-of-the-house procedures. (Prerequisites: CUL114, 115 or POI)
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CUL 220 - A la Carte Cookery
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CUL 221: International Cuisine
1.00 Credits
White Mountains Community College
(1 Credit) Emphasizes both the influences and ingredients that create the unique character of selected cuisines from around the world. Menus from these cuisines will be produced in a lab-oriented production kitchen. (Prerequisites: BCUL114, 115 or POI)
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CUL 221 - International Cuisine
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CUL 222: Food Service Management
3.00 Credits
White Mountains Community College
(3 Credits) Study of key financial issues involving cost control within the food service environment. Course will include invoicing procedures, prep lists, inventory, scheduling and discussions on employee management relations. Course includes major project work.
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CUL 222 - Food Service Management
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