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CUL 2225: Classical French Cuisine
3.00 Credits
Johnson & Wales University-Denver
Students are introduced to the preparation of Cuisine Classique. Techniques learned in freshman culinary classes are applied and refined. Emphasis is placed on French menu terminology, techniques and sauces. Prerequisite: Sophomore status. (HO) (PT) Quarter Credit Hours 3.0
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CUL 2235: Advanced Dining Room Procedures
3.00 Credits
Johnson & Wales University-Denver
Students are exposed to advanced table service techniques, tableside preparation, and the importance of team service and guest satisfaction. Students apply team service utilizing various service techniques. Students are introduced to wines of Old World wine regions as well as wines of the Southern Hemisphere and the laws regulating them. Students are also introduced to methods of merchandising food and beverage. Prerequisites: CUL1325, sophomore status. (HO) Quarter Credit Hours 3.0
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CUL 2245: International Cuisine
3.00 Credits
Johnson & Wales University-Denver
This course reinforces the techniques of grilling, deep-frying/shallow-frying, stir-frying, simmering, braising/stewing and steaming through the menu production of foods from around the world. The cuisines of China, Japan, Korea, Thailand, Vietnam, Philippines, India, Malaysia, Pakistan, the Middle East, Northern Africa, Greece, Turkey, Italy, Spain, Portugal, the Caribbean, Central America and South America are explored. Prerequisite: Sophomore status. (HO) Quarter Credit Hours 3.0
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CUL 2255: Advanced Patisserie/ Dessert
3.00 Credits
Johnson & Wales University-Denver
Emphasis is placed on the production of creams, ice creams, sorbets, mousse, chocolate, strudel, filo (phyllo), sauces and plated desserts. Daily presentation of individual desserts and creative plate presentation are featured. Prerequisites: CUL1345, sophomore status. (HO) Quarter Credit Hours 3.0
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CUL 2366: Culinary Arts Internship
3.00 Credits
Johnson & Wales University-Denver
Culinary Arts Internship provides students with a "hands-on" learning experience in preparing and servingfood and beverages at the university's state-of-the-art internship facilities. Prerequisite: Completion of all freshman-level course work. (SL) Quarter Credit Hours 13.5
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CUL 2386: Culinary Arts International Exchange
3.00 Credits
Johnson & Wales University-Denver
The Ireland International Exchange program combines practical and educational learning experience. Emphasis is placed on providing students with hands-on learning in preparing and serving food and beverages. The practical training takes place in some of Ireland's most prestigious hotels. The educational learning takes place in regional education centers. The France International Exchange program takes place at Ecole Superieure de Cuisine en Fran?aise. The academic curriculum develops a student's practical and cognitive skills through the planning and preparation of entire meals. Cultural culinary experiences enhance the program through various field trips, seminars and demonstrations. Prerequisite: Completion of all freshman-level course work. Quarter Credit Hours 13.5
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CUL 2396: Culinary Arts Cooperative Education
3.00 Credits
Johnson & Wales University-Denver
In this course, experiential learning takes place in diverse industry work settings in the U.S. and internationally. Selected students are exposed to various culinary and pastry arts kitchen rotations. Upon completion, the student has a better understanding of the demands and expectations of the food service industry. Students must have a minimum GPA of 2.75 to participate in co-op. Academic credit is awarded for this "hands-on"experience. Prerequisite: Completion of all freshmanlevel course work. Quarter Credit Hours 13.5
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CUL 2576: Culinary Arts Externship
3.00 Credits
Johnson & Wales University-Denver
Culinary Arts Externship provides students with a "hands-on" learning experience in preparing and servingfood and beverages in diverse industry work settings. Selected students are exposed to various culinary arts settings with permission of the dean of the College of Culinary Arts. Academic credit is awarded for this experience. Prerequisite: Completion of all freshman-level course work. Quarter Credit Hours 13.5
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CUL 3020: Foundations of Wine And Spirits
4.50 Credits
Johnson & Wales University-Denver
This course introduces the student to a systematic sensory approach to wines and spirits and develops the student's ability to describe them in a marketable way. The course teaches a fundamental understanding of the relationship between climate, terrain, soils and grape varietals and the differentiation between quality levels of wine and spirits. Approximately 70 wines are tasted. Quarter Credit Hours 4.5
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CUL 3091: Oenology
3.00 Credits
Johnson & Wales University-Denver
This course provides a comprehensive study of wines. Emphasis is placed on the major wine producing regions of the world, focusing on classic Old World models and New World interpretations. Daily wine tastings incorporate structured analysis leading the student to identify regional and varietal organolepic differences in wines. Tastings incorporate discussions on the pairing of food and wine. Students taste and analyze the classic styles of artisan cheeses from Europe and the U.S. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 4.5
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