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CULA 227L: Mediterranean Cuisine
1.00 Credits
Santa Fe Community College
A hands-on course that surveys the food of Egypt, Turkey, Italy and Greece. Students will prepare a variety of dishes while learning the history of foods from these countries. Offered: Occasionally.
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CULA 227L - Mediterranean Cuisine
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CULA 229L: Jewish Food
1.00 Credits
Santa Fe Community College
This is a survey of Jewish cuisine throughout the world, including techniques, methods and ingredients common to Jewish foods. Traditional and holiday foods are covered (non-kosher kitchen). The course also includes discussion of historical context and dietary concerns. Offered: Occasionally.
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CULA 229L - Jewish Food
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CULA 232L: Cake Making
1.00 Credits
Santa Fe Community College
An advanced, hands-on course. Student will prepare a variety of both classical and home-style cake recipes including genoise, charlotte russe, dacquoise and angel food, plus the syrups, fondants and icings used in the modern pastry station. Emphasis will be placed on producing high-quality pastry using professional techniques. Prerequisite: CULA 113L or permission. Offered: Fall and Spring.
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CULA 232L - Cake Making
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CULA 233L: Cake Decorating
1.00 Credits
Santa Fe Community College
An advanced, hands-on course. Student will prepare a variety of classical and homestyle syrups, fondants and icings and practice their use. Emphasis will be placed on beauty, dexterity and style in the creation of professional-level finished cakes. Prerequisite: CULA 232L or permission. Offered: Fall and Spring.
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CULA 234L: Chocolate And Sugar Workshop
1.00 Credits
Santa Fe Community College
An advanced, hands-on course. Students learn the chemical composition of sugar and chocolate, and will practice a variety of techniques for creating structural design elements from the two materials. Emphasis will be placed on developing a practical understanding of the nature and use of sugar and chocolate in the professional kitchen. Prerequisite: CULA 113L or permission. Offered: Fall and Spring.
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CULA 235L: The Plated Dessert
1.00 Credits
Santa Fe Community College
An advanced, hands-on course. Student will prepare a variety of design elements, including syrups, coulis, sugars and chocolates, and practice their use by constructing numerous plated desserts and dessert displays. Emphasis will be placed on combining taste, texture and visual appeal to create distinctive and professional plate designs. Prerequisite: CULA 113L or permission. Offered: Fall and Spring.
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CULA 235L - The Plated Dessert
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CULA 240L: The Art of Presentation
1.00 Credits
Santa Fe Community College
A course designed to give students a beginning in presentation and styling. The art of garnishing, plate design, composition and color, buffet structure, creating a buffet menu, placement on the buffet, pastry bag use, table settings and napkin folding are some of the methods and techniques covered. Prerequisites: CULA 151L and permission. Offered: Occasionally.
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CULA 240L - The Art of Presentation
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CULA 242L: American Country Cooking
1.00 Credits
Santa Fe Community College
A hands-on course covering the various regions and genres loosely classified as American country cooking, including mid-Atlantic Amish, Mennonite and Shaker traditions; Cajun, Creole and low-country styles; cowboy meals; and classic home cooking. Students prepare farmhouse-style baked goods, barbeques, Sunday dinners and traditional holiday treats using classical country techniques and typical ingredients. Offered: Occasionally.
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CULA 244L: Off- Site Catering
1.00 Credits
Santa Fe Community College
A hands-on course covering the specialized equipment and techniques necessary for successfully serving parties, banquets and production dinners. Students concentrate on developing the skills necessary for working in top-level catering operations anywhere in the world. Emphasis is on mise en place, timing and attention to detail. Offered: Occasionally.
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CULA 244L - Off- Site Catering
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CULA 246L: Advanced Garde- Manger
1.00 Credits
Santa Fe Community College
A hands-on course covering advanced garde-manger techniques of charcuterie, ices and sorbets, banquet displays and garniture. Students concentrate on developing the skills necessary for working in top-level, fine-dining restaurants in America or Europe. Emphasis is on mise en place, timing and attention to detail. Offered: Occasionally.
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CULA 246L - Advanced Garde- Manger
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