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Course Criteria
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5.00 Credits
Baking Principles II course presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include baking principles, Science and use of baking ingredients for desserts, cakes, and pastries, weights, measures, and conversions, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. Prerequisite: CUL 121
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4.00 Credits
Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen operational procedures equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice is provided. Prerequisite: CUL 112
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3.00 Credits
The Front of the House Service course introduces the fundamentals of dining and beverage service. Topics include dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and Beverage Service and Setup. Laboratory practice parallels class work. Prerequisite: Provisional admission
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5.00 Credits
Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include Pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold presentations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. Prerequisite: CUL 114
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5.00 Credits
Emphasizes basic garde manger utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include hot and cold hors d'oeuvres; salads, dressings, and relishes; sandwiches; pates and terrines; chaudfroids, gelees, and molds, canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work. Prerequisite: CUL 130
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5.00 Credits
The Food Service Leadership and Decision Making course familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry. Prerequisite: Provisional admission
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3.00 Credits
The Nutritional Food and Menu Development course emphasizes menu planning for all types of facilities, services, and special diets. Topics include menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work. Prerequisites: CUL 100, CUL 110, CUL 112
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5.00 Credits
The Contemporary Cuisine I course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, and nutrition. Laboratory demonstration and student experimentation parallel class work. Prerequisites: CUL 100, CUL 110, CUL 114
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11.00 Credits
The Practicum/Internship course provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training Topics include restaurant management/on-off premise catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Prerequisite: CUL 114, CUL 116, CUL 127
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5.00 Credits
The Contemporary Cuisine II course emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include menu selection, layout and design, on/off premise catering, entrepreneurship, small business management, and nutrition. Laboratory demonstrations and student experimentation parallel class work. Prerequisite: CUL 112 Corequisite: CUL 215
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