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Course Criteria
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2.00 Credits
A study of financial counseling. Topics include family resource management, consumer credit, budgeting, social security and estate planning.
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3.00 Credits
Introduction to basic concepts and theories of supply, demand, inflation, GNP and elasticity. Additional topics include money's functions, types of financial institutions, significant banking legislation and the Federal Reserve and its powers. Special emphasis is placed on applications to credit unions.
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3.00 Credits
A study of financial institution structures and their role in the financial, economic and open market operations.
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3.00 Credits
Astudy of the principles of law as applied to business transactions, including contracts, employment, negotiable instruments and security agreements.
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3.00 Credits
An introduction to general concepts in finance and their application to credit union financial management. This is the first in a two-part series on financial management. Prerequisite(s): CUE 2000
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3.00 Credits
Applications and issues in credit union financial management. Prerequisite(s): CUE 2450
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1.00 Credits
This introductory culinary course prepares students to learn the science of the palate, knife skills, including use and maintenance and the development of stocks and basic soups.
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1.00 Credits
This course studies in detail the preparation and use of the five basic sauces, or Mother Sauces, upon which all classical compound sauces are based. The class will finish with the introduction of contemporary applications of these sauces and the exploration of modern and international versions of sauces such as vinaigrettes, purees, reducations and emulsions that are prevalent in multiple soup recipes.
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2.00 Credits
This class covers the principles of cooking in detail. Dry-heat cooking methods (boiling/grilling, roasting, baking sauteing, pan-frying and deep-frying) and moist heat cooking methods (poaching, steaming, boiling, braising, and stewing) are stressed. From this foundation the student learns to identify various vegetables, legumes, rice, and other grains and to properly prepare them using the methods covered above.
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2.00 Credits
This class covers the principles of cooking in detail. Dry heat cooking methods (broiling/grilling, roasting, baking, sauteing, pan-frying and deep-frying) and moist heat cooking methods (poaching, steaming, boiling, braising, and stewing) are stressed. From the foundation the student learns to identify various cuts fo meats poultry and fish and demonstrate how to select the proper preparation techniques for these food items. Attention is paid to the proper balance of flavors and textures of components within one meal or dish.
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