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CSL 1001: Community Service Learning
3.00 Credits
Johnson & Wales University-North Miami
As part of the Feinstein Enriching America Program, all full-time undergraduate day students at the Providence Campus are required to complete a Community Service Learning (CSL) requirement in order to graduate.
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CSL 1001 - Community Service Learning
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CUL 1315: Stocks, Sauces And Soups
3.00 Credits
Johnson & Wales University-North Miami
Students are introduced to cooking techniques of simmering and boiling. Lecture, demonstration and production focus on stocks, sauces, soups and related ingredients. The proper use of knives, tools, smallwares and equipment are emphasized. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1315 - Stocks, Sauces And Soups
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CUL 1325: Esentials of Dining Rom
3.00 Credits
Johnson & Wales University-North Miami
Students are introduced to front-of-the-house (FOH) operations and professional dining service techniques. Etiquette, quality service, positive guest relations, effective communication skills and guest check handling are emphasized. Students actively perform hot and cold food and beverage service using various service techniques. Students are prepared and take the Federation of Dining Room Professionals Associate Certification exam as an outcome assessment. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1325 - Esentials of Dining Rom
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CUL 1335: Traditional European Cuisine
3.00 Credits
Johnson & Wales University-North Miami
Students are introduced to the cooking techniques of braising and stewing. Lecture, demonstration and production revolve around traditional European cuisine, ingredients and plate presentations. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1335 - Traditional European Cuisine
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CUL 1345: Introduction to Baking & Pastry
3.00 Credits
Johnson & Wales University-North Miami
Production includes basic breads and rolls, laminated dough, muffins, quick breads, cookies and pies. Proper use of the baker's scale, liquid measurement and equipment identification are a primary focus for this course. (HO) Quarter Credit Hours 3.0
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CUL 1345 - Introduction to Baking & Pastry
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CUL 1355: New World Cuisine
3.00 Credits
Johnson & Wales University-North Miami
Students are introduced to cooking techniques of grilling/ broiling, roasting and deep-frying. Lecture, demonstration and production revolve around North, Central and South American cuisine, ingredients and plate presentations. The proper use of knives and basic vegetable cuts is emphasized. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1355 - New World Cuisine
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CUL 1365: Principles of Beverage Service
3.00 Credits
Johnson & Wales University-North Miami
The course combines introduction and application of beverage, bartending and service. Students are introduced to the identification, production, and service of nonalcoholic beverages, beer, wine, spirits, cordials, cocktails, mixed drinks and coffee. Students are introduced to sensory evaluation of beverages. This class incorporates and requires the student taking an industry recognized alcohol training intervention procedures certification program. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1365 - Principles of Beverage Service
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CUL 1375: Nutrition And Sensory Analysis
3.00 Credits
Johnson & Wales University-North Miami
Students are introduced to the cooking techniques of steaming and poaching. Lecture, demonstration and production revolve around nutritional analysis of menus and recipes, and the sensory properties of food. The focus is on production of flavorful and nutritionally balanced entrées, vegetables and grains. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1375 - Nutrition And Sensory Analysis
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CUL 1385: Fun Damentals of Foo d Ser Vice Pro Duction
3.00 Credits
Johnson & Wales University-North Miami
Students are introduced to cooking techniques of baking, sautéing and shallow frying. Lecture, demonstration and production focus on fats, oils, seasonings, flavoring and plate presentation. (HO) (PT) Quarter Credit Hours 3.0
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CUL 1385 - Fun Damentals of Foo d Ser Vice Pro Duction
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CUL 1395: Purchasing And Product
3.00 Credits
Johnson & Wales University-North Miami
IDENTIFICATION Students engage in identifying and handling various fresh, frozen, canned, dry ingredients and sundry items. Food service purchasing, receiving, handling, storage, issuing and evaluation processes are discussed and demonstrated. Purchasing automation, computerized purchasing and HACCP systems are discussed and demonstrated in this course. (HO) Quarter Credit Hours 3.0
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CUL 1395 - Purchasing And Product
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