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CUL 230: Pastry Arts
3.00 Credits
College of Southern Nevada
Course study will include European Pastries. Emphasis will be placed on ingredients, techniques, measuring, sealing, assembly and storage.
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CUL 235: Advanced Garde Manger
3.00 Credits
College of Southern Nevada
Preparation techniques for force meats, mousses, galantines, terrines and pates. Perform cheese, salt, tallow and ice sculpting. Discuss hot and cold food competition guidelines. Prerequisite: CUL 130.
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CUL 240: French Cuisine
4.00 Credits
College of Southern Nevada
Culinary fundamentals of classical cuisines are practiced in a weekly preparation of gourmet menus in a restaurant setting. Special emphasis is placed on proper cooking techniques. Prerequisites: CUL 110, 200.
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CUL 250: Saucier
3.00 Credits
College of Southern Nevada
Basic sauce concepts and technical guidelines to produce high quality sauces. Covers stocks, thickening agents, reductions, liaisons, purees, mother sauces and compound derivations. Prerequisites: CUL 110, 200.
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CUL 255B: Retail Bakery Management
3.00 Credits
College of Southern Nevada
This course introduces students to the application of baking and pastry arts production techniques in a wholesale and/or retail setting. The student is introduced to the theory regarding proper techniques for marketing and merchandising baked goods. Cost control for bakeries as well as recipe standardization and conversion, production planning, purchasing, costing and price for profit will be looked at. It will also feature the theory and practice of pastry buffet planning including themes and presentations.
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CUL 260: Introduction to Chocolate
3.00 Credits
College of Southern Nevada
This course will cover the use of tempered chocolate for dipping, molding, and decorating. Students will learn to develop creative skills using chocolate. This course also covers techniques in piping, modeling, cutouts and curls.
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CUL 265: Introduction to Sugar Arts
3.00 Credits
College of Southern Nevada
This course will cover the fundamentals of the art of pulled sugar including product identification, proper production techniques, and proper usage. Students will learn to create pulled sugar pieces, blown sugar pieces and poured pieces. They will also learn to use them in the design and production of centerpieces.
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CUL 270: Ice Carving
1.00 Credits
College of Southern Nevada
A basic class devoted to developing the skills necessary to plan and produce functional and decorative Ice Sculptures. The class covers the safe use of hand and power tools as well as methods and procedures for transport and display.
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CUL 270 - Ice Carving
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CUL 275: Advanced Cake Design
3.00 Credits
College of Southern Nevada
This course covers advanced techniques in cake decorating. Students will learn how to make advanced icings such as fondant and royal icing, and how to assemble and decorate advanced specialty and wedding cakes.
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CUL 275 - Advanced Cake Design
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CUL 280B: Principles of Quantity Baking
3.00 Credits
College of Southern Nevada
This course will emphasize fundamental baking and pastry production techniques used in wholesale and/or retail bakeries. The student will participate in the production of scratch baking and commercial product usage. Group practice skills in team building and communication will be covered. American and European style pastry products will be featured. Baker's percentages and conversion will be emphasized.
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