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Course Criteria
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3.00 Credits
(Not offered after Fall 2007) This is a course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. (3:2-4)
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3.00 Credits
(Formerly CULA 1345) This is a study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and in other regions of the world. (3:1-6)
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3.00 Credits
(Formerly Restaurant Management 142, RESM 1412, CULA 1401) This is a study of the fundamental principles of food preparation and cookery. Topics include Brigade System, cooking techniques, material handling, heat transfer sanitation, safety, nutrition, and professionalism. The course will include basic skills and terminology. (4:3-3)
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3.00 Credits
(Formerly CULA 2301) This is a continuation of the study of food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. The course covers the full range of food preparation techniques. Prerequisite: Reading level 4. (3:1-8)
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3.00 Credits
(Formerly RESM 2411, CULA 2365) This course offers practical general workplace training supported by an individualized learning plan developed by the employer, the College, and student. The plan relates workplace training and experiences to the student's general and technical course of study. The guided external experiences may be for pay or not for pay. The course may be repeated if topics and learning outcomes vary. (3:0-21)
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3.00 Credits
(Formerly RESM 1413, CULA 2402) This course focuses on the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. (4:3-3)
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3.00 Credits
Survey course introducing chemistry. Topics may include inorganic, organic, biochemistry, food/ physiological chemistry, and environmental/ consumer chemistry. Designed for non-science and allied health students. An introduction to the fundamentals and principles of chemistry for students with no previous background in chemistry. Topics include the metric system, atomic structure, periodic table, ionic and covalent bonding, chemical equations, solutions, and emphasis on practical applications of chemistry. Satisfies the lab science requirement for liberal arts and non-science majors and the chemistry requirement for some allied health majors. Does not substitute for CHEM 1411. Core credit will not be given for both CHEM 1405 and CHEM 1411. CHEM 1412 can only be taken if preceded by CHEM 1411. Prerequisites: Reading level 6, Writing level 6, Math level 6 (4:3-3)
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3.00 Credits
Survey introducing chemistry. Topics may include inorganic, organic, biochemistry, food/ physiological chemistry, and environmental/ consumer chemistry. Designed for non-science and allied health students. Second semester of introductory chemistry. An introduction to the language and basic concepts of organic chemistry and biochemistry. Topics include molecular structure, stereochemistry, organic nomenclature, and chemistry of biologically important functional groups. Does not substitute for CHEM 1412. Prerequisites: CHEM 1405 or CHEM 1411, Reading level 6, Writing level 6, Math level 6. (4:3-3)
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3.00 Credits
(Formerly Chemistry 141) The first semester of two college level courses in general inorganic chemistry, this course includes measurements, atomic and molecular structure, periodic classification of elements, chemical nomenclature, empirical and molecular formulas, equation writing, stoichiometry, and gas laws. Prerequisites: Reading level 6 and Math level 7. (4:3-3)
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3.00 Credits
(Formerly Chemistry 142) This second semester of general inorganic chemistry includes a study of liquids, solids, solutions, acids, bases, ionic equations, oxidation/reduction equations, reaction rates, chemical equilibria, and thermochemistry. Prerequisites: CHEM 1411 and Reading level 7. (4:3-3)
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