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Course Criteria
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3.00 Credits
This senior-level course builds on and applies knowledge learned in several previous courses, including nutrition and sensory analysis, food science, and Cost control. Students complete several experiments on food products during the first few days of class. On Weeks 4 through 11, student teams develop food products from concept through prototype development. This class is conducted in a non-production kitchen, and students are expected to scale and convert formulas, complete basic costing calculations, and perform and interpret nutritional analyses. Prerequisites: FSM3025 and senior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
Advanced techniques of nutritionally sound food preparation and menu development are discussed as they apply to current research reflected in the current USDA food guide pyramid. Students explore the unique flavor systems of the world as they impact ethnic cuisine. Emphasis is on redesigning recipes which maintain the integrity of unique cultural flavors while adapting current nutritional research to health and well being. Applications focus on recipe and menu development as it currently applies to current spa cuisine models. Prerequisite: Senior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course provides a comprehensive overview of wine knowledge, sales and service techniques, giving students the ability to select appropriate beverages emphasizing wines for on-premise programs. Students focus on food and beverage pairings, the development of beverage lists, and the training techniques for successful sales. Relevant selection and purchasing of beverages, inventory controls, storage and distribution management is also emphasized. Liquor liability and responsible service is emphasized throughout. Prerequisite: CUL3091 or CUL4020 or CUL4030. Quarter Credit Hours 4.5
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3.00 Credits
This capstone course provides the student with experiential learning in diverse domestic and international industry work settings. Students apply their theoretical and practical nutrition knowledge under the supervision of an executive chef and/or registered dietitian. Prerequisite: Completion of all junior-level course work, GPA of 3.25 for international co-op. Quarter Credit Hours 13.5
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3.00 Credits
This academically challenging program gives students the opportunity to study wines from around the world at an internationally recognized wine school based in Koblenz, Germany. Participants have three weeks of lectures and classroom presentations by experts in their fields. Evening excursions to neighboring wineries on the Mosel and Rhine rivers are included. Classes are augmented with one week of traveling throughout the neighboring wine growing regions of Europe, including Switzerland and France. There is a comprehensive exam at the completion of the course and a wine certificate is awarded. Prerequisites: A.S. degree in Culinary Arts, 2.75 GPA, approval of the dean. Quarter Credit Hours 13.5
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3.00 Credits
This course offers an integrated curriculum incorporating theoretical and practical instruction in the art of European cuisine and wines. The course concentrates on the cuisines and cultures of the many regions of Europe. Prerequisites: A.S. degree in Culinary Arts, 2.75 GPA, approval of the dean. Quarter Credit Hours 13.5
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3.00 Credits
This course offers an integrated curriculum incorporating theoretical and practical instruction in the art of Pan Asian cooking. The course concentrates on the cuisine and culture of Singapore, China, India, Malaysia, Indonesia, Thailand and Indochina. Prerequisites: A.S. degree in Culinary Arts, 2.75 GPA, approval of the dean. Quarter Credit Hours 13.5
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4.50 Credits
This course is designated as the first of two courses serving as an introduction to economics. It is a survey course covering the foundations of economics and focusing on macroeconomic concepts and issues such as the features and goals of capitalism, the market system, national income, business cycles, macroeconomic theories, and monetary and fiscal policy. (GS) Quarter Credit Hours 4.5
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4.50 Credits
This course is designed to provide an overview of both macroeconomics and microeconomic concepts. Topics such as the economizing problem, the household, business, and government sectors, the national income, banking systems, and current macroeconomic problems are examined. Course content also analyzes product and resource markets, costs of production and market models, and international economic issues. (GS) Quarter Credit Hours 4.5
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3.00 Credits
This course consists of microeconomic principles and issues. Course content examines and analyzes both the product and resource markets with emphasis on demand, supply and elasticities. In addition, the costs of production and the basic market models of firms' short run and long run operations are discussed. Other topics covered include various current domestic microeconomic problems, as well as international economic issues such as international trade and foreign exchange. Prerequisite: ECON1001. (GS) Quarter Credit Hours 4.5
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