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CCI 162: Dining Room II
6.00 Credits
Central Oregon Community College
Teaches American, French and Russian service; table-side cooking techniques; appetizer, salad, entree, dessert, carving; includes plating and serving; different types of champagnes, wines and beers; basic service techniques; special dinner setups with six courses or more; and buffet setups of 100, 500, and 1,000 people. Recommended prerequisite: CCI 161 with grade of C or higher. Credits: 3 Lecture: 1 Other: 4
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CCI 162 - Dining Room II
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CCI 163: Dining Room III: Manage Ment
3.00 Credits
Central Oregon Community College
Students gain proficiency in running a fine dining room. The students rotate and assume responsibilities of headwaiter, sommelier, tableside captain, maitre d'hotel. Recommended prerequisite: CCI 162 with grade of C or higher. Credits: 3 Lecture: 1 Other: 4
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CCI 163 - Dining Room III: Manage Ment
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CCI 199: Selected Topics: Culinary
1.00 - 3.00 Credits
Central Oregon Community College
Credits: 1 to 3
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CCI 199 - Selected Topics: Culinary
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CCI 280A: Co- op Work Experience Culinary
9.00 Credits
Central Oregon Community College
Enhances student's knowledge, personal development, professional development, and professional preparation by integrating academic study with practical experience through on-the-job training in a restaurant or food service environment. Instructor approval required. Students must take CCI 280A, B and C for a total of nine credits and 300 employment hours. Credits: 3 Other: 10
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CCI 280A - Co- op Work Experience Culinary
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CCI 280B: Co- op Work Experience Culinary
9.00 Credits
Central Oregon Community College
Enhances student's knowledge, personal development, professional development, and professional preparation by integrating academic study with practical experience through on-the-job training in a restaurant or food service environment. Instructor approval required. Students must take CCI 280A, B and C for a total of nine credits and 300 employment hours. Credits: 3 Other: 10
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CCI 280B - Co- op Work Experience Culinary
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CCI 280C: Co- op Work Experience Culinary
9.00 Credits
Central Oregon Community College
Enhances student's knowledge, personal development, professional development, and professional preparation by integrating academic study with practical experience through on-the-job training in a restaurant or food service environment. Instructor approval required. Students must take CCI 280A, B and C for a total of nine credits and 300 employment hours. Credits: 3 Other: 10
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CCI 280C - Co- op Work Experience Culinary
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CCI 71: Basic San Itat Ion
2.00 Credits
Central Oregon Community College
Helps students practice skills that result in serving safe and healthy food. Two thrusts of this course are learning what causes food-borne illness and how to prevent food-borne illness. Class standards based upon National Restaurant Association Education Foundation ServSafe Certification program and meet state food code requirements for food handler training and certification. Credits: 2 Lecture: 2
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CCI 71 - Basic San Itat Ion
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CCI 81: Food Service Nutrition
2.00 Credits
Central Oregon Community College
Focuses on nutrition as it relates to the body, as well as to food preparation and diet planning. Basic nutrients covered include carbohydrates, fats and proteins, vitamins and minerals. Special diet modifications are discussed in relation to menu preparation. Credits: 2 Lecture: 2
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CCI 81 - Food Service Nutrition
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CCI 91: Food Service Controls
3.00 Credits
Central Oregon Community College
Students completing this class should be able to use mathematical tools to operationally and financially control kitchens. Students apply basic skills of using fractions, decimals, multiplication and division to calculate ratios, expand/contract recipes, price menu items, manage inventory, calculate food and beverage cost percentages, read income statements and determine food service operation efficiency and profitability. Prerequisite: MTH 20. Credits: 3 Lecture: 3
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CCI 91 - Food Service Controls
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CCI 93: Wine And Beverages
3.00 Credits
Central Oregon Community College
Combines an understanding of the origin and production of spirits, wines, beers, and ales with how they are to be served. Discusses how alcoholic beverages should be priced, purchased, inventoried, and poured. Students will be exposed to mixology, glass wear, and the equipment that is customary to beverage operations. Beverage operations analysis for profitability is covered. Legal aspects to alcoholic beverage service will also be discussed including how to minimize legal exposure and proper methods of service control. Instructor approval required. Credits: 3 Lecture: 3
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CCI 93 - Wine And Beverages
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