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Course Criteria
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3.00 Credits
This course presents methods of developing desserts by either creating new desserts that are light and healthy or by substituting ingredients in traditional desserts to make them lower in fat. The daily production focuses on substituting low-fat items for high fat while retaining the dessert's quality, quantity, variety and visual appeal. Students are encouraged to utilize their knowledge of sound nutritional principles to develop original creations. The production covers all aspects of the pastry shop from basic baked items to more elaborate dessert presentations. Prerequisite: NUTR2001. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course presents methods to develop desserts by either creating new desserts that are healthy or by substituting ingredients in traditional desserts to make them conform to specific dietary restrictions. The daily production focuses on modifying ingredients in desserts while retaining quality, quantity, variety and visual appeal. Students are encouraged to utilize their knowledge of sound nutrition principles to develop original creations. The production covers all aspects of the pastry shop from basic baked items to more elaborate dessert presentations. Prerequisite: Junior status. Quarter Credit Hours 3.0
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3.00 Credits
Students learn the reasons why people choose vegetarian diets including cultural and global perspectives, economics and health. Daily production focuses on the types, preparation and nutritional aspects of vegetarian dishes and meals that fit into the two classifications: vegan, lacto/lacto-ovo vegetarian diets. Prerequisite: Junior status. Quarter Credit Hours 3.0
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3.00 Credits
This course defines, explores and explains sustainable foods as they relate to the roles and responsibilities of future chefs and food service managers. Students explore the national and global economic, agricultural, political and ethical issues regarding the use of sustainable foods in the food service industry. Prerequisite: A.S. degree in Culinary Arts or Baking & Pastry Arts. Quarter Credit Hours 4.5
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3.00 Credits
Advanced techniques of seasonable and sustainable sound food preparation and menu development are discussed as they apply to current research reflected in the current sustainability principles. Students research, adapt and create full-flavored, healthful recipes and articulate the possible connection these dishes may have to overall health and wellbeing. Emphasis is on the use of natural flavor enhancers and the role they play in the gustatory acceptance of a dish. Applications focus on recipe and menu development as it applies to spa cuisine models. Prerequisite: CUL3250. Quarter Credit Hours 3.0
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3.00 Credits
function operations In this course students work collaboratively to plan and create high quality catgering functions and buffets. Emphasis is on learning the principals of development, management, delivery, presentation and high-quality food styling. Prerequisite: Junior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course offers the student an advanced understanding of New World wines and spirits (in particular California, Australia, New Zealand, South Africa, Chile and Argentina), the evolution of flavor and taste paradigms, and familiarization with the primary wine appellations of the U.S. The geographic, historical and social contexts of alcoholic beverages in each nation are discussed, and trends of production, consumption and export markets are reviewed. The major spirits of each nation are tasted, reviewed and discussed, with advanced sensory analysis being a major course component. Seventy-five to 85 wines and spirits are tasted during the course. Prerequisite: CUL3020 or CUL3091 or CUL4960 or FSM2055. Quarter Credit Hours 4.5
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3.00 Credits
This course offers the student an advanced understanding of classic European models of wines and spirits production, the evolution of appellations and the concept of terroir. The course concentrates on the wine regions of France, Italy, Germany, Spain and Portugal as well as familiarizing the student with lesswell- known European producing countries. Advanced sensory analysis is a major component of the class. Seventy-five to 85 wines and spirits are tasted during the course. Prerequisite: CUL3020 or CUL3091 or CUL4960 or FSM2055. Quarter Credit Hours 4.5
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3.00 Credits
This course offers the student an advanced understanding of spirits, liqueurs, cocktails and mixology to design and supervise a successful bar operation. Spirits, liqueurs, cocktails and mixology principles are discussed within cultural, historical and business context. Advanced sensory analysis, cocktail recipe creation and production methods, inventory, cost analysis and merchandising are major components of this course. Alcohol liability and server training are reviewed. Students take the International School of Mixology Bartending Certificate. Prerequisite: Junior status. Quarter Credit Hours 4.5
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3.00 Credits
Students research and produce menus representative of the cuisines of the Caribbean, Mexico, South America, Africa and the Middle East. Discussion includes the diffusion of such cuisines in contemporary cooking and the historical influence of these cultures. Prerequisite: Senior status. (HO) (PT) Quarter Credit Hours 3.0
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