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CST 270: Masonry II
4.00 Credits
Ozarks Technical Community College
Through classroom and laboratory experiences, students will study leads, cavity, composite and reinforced block and brick walls and structures. Setting doors and window frames, fl oor tile, as well as types and use of scaffolding will be included. Prerequisite: CST 170 or permission of instructor.
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CST 270 - Masonry II
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CST 275: Masonry III
4.00 Credits
Ozarks Technical Community College
Emphasis will be placed on specialty masonry units such as fi replaces and chimneys, cornices, arches, quoins, tile and stone. In addition to classroom sessions, students will attain measurable skill levels in laboratory settings. Prerequisite: CST 170 or permission of instructor.
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CST 275 - Masonry III
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CST 290: Co- Operative Ed/ Intern/ Related Elective Variable
3.00 Credits
Ozarks Technical Community College
This course provides a supervised work experience in the major fi eld giving the student opportunity to make practical application of the knowledge and skills attained. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. Prerequisites: Completion of 30 credit hours and 2.0 GPA or advisor's approval. Please see the Division Chair of the specifi c program area for application.
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CST 290 - Co- Operative Ed/ Intern/ Related Elective Variable
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CUL 101: Introduction to Food
4.00 Credits
Ozarks Technical Community College
Preparation and Theory This course introduces basic food preparation knowledge and skills, recipe conversions and measuring techniques. Also included are instruction in the operation of commercial food service equipment and consideration of the history and value of food to society. Prerequisite: HSM 115 or concurrent enrollment.
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CUL 101 - Introduction to Food
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CUL 102: Meat,Seafood,and Poultry
4.00 Credits
Ozarks Technical Community College
Identifi cation and Fabrication This course builds on basic food preparation knowledge and skills by focusing on presentation and consumption of center-of-the-plate items and products. In addition, this course further broadens knowledge of culinary arts within the commercial kitchen. Prerequisites: CUL 101, HSM 115.
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CUL 102 - Meat,Seafood,and Poultry
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CUL 103: Garde Manger
4.00 Credits
Ozarks Technical Community College
This course provides an advanced study of the culinary art of the cold kitchen. Includes preparation of appropriate buffet items including decorative pieces. Prerequisites: CUL 101, HSM 115.
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CUL 103 - Garde Manger
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CUL 121: Introduction to Baking and Pastry
4.00 Credits
Ozarks Technical Community College
This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes, and batters.
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CUL 121 - Introduction to Baking and Pastry
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CUL 130: European Pastries and Classical Desserts
4.00 Credits
Ozarks Technical Community College
This course involves the study and practice of the fi ne culinary arts of sugar and chocolate decorating techniques, including stenciling and piping, marzipan, pastillage, and fondant. Also included are enhanced dessert presentation and souffl é and ice cream making. Prerequisites: CUL 121, HSM 115, or departmental permission.
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CUL 130 - European Pastries and Classical Desserts
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CUL 150: Quick Breads and Yeast Breads
4.00 Credits
Ozarks Technical Community College
This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffi ns, miscellaneous quick breads, as well as basic yeast bread, artisan bread, and sourdough bread production. Prerequisites: CUL 121, HSM 115 or Division Chair permission.
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CUL 150 - Quick Breads and Yeast Breads
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CUL 160: Cakes and Cake Decorating
4.00 Credits
Ozarks Technical Community College
This course will include the study and practice of the culinary art of cake production and decorating techniques, including mixing, cake formula balance, scaling, panning, baking, altitude adjustments, formulas, icings, assembling and icing simple cakes, basic decorating techniques, planning and assembling specialty cakes and procedures for popular cakes. Prerequisites: CUL 121, HSM 115, or Division Chair permission.
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CUL 160 - Cakes and Cake Decorating
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