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CULN 1400: Introduction to the Personal Chef Career
1.00 Credits
Walters State Community College
Introduction to the responsibilities of a personal chef and the personal characteristics necessary to become a personal chef. As required
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CULN 1410: Sanitation and Safety for Personal Chefs
1.00 Credits
Walters State Community College
Covers codes and health concerns that are necessary to operate a successful personal chef business. The National Food Safety Professionals Association certifi ed examination will be given at the conclusion of the class and a certifi cate will be awarded to each student who passes the examination. As required
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CULN 1420: Personal Chef Production
2.00 Credits
Walters State Community College
A hands-on cooking course which includes terminology, basic knife skills, sauce skills, and basic cooking procedures. Emphasis will be placed on preparing full meals. Recipe testing procedures will be included to allow students to develop recipes which can be utilized in their own businesses. As required
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CULN 1490: Personal Chef Internship
1.00 Credits
Walters State Community College
This course will allow students to practice what they have learned in all personal chef courses. Students will be given a chance to design a menu, shop for the ingredients, and prepare the menu for a family. As required
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CULN 2100: Sanitation and Safety
2.00 Credits
Walters State Community College
Proper sanitation techniques for the food service industry. Special emphasis will be placed on proper food handling techniques. Topics covered include: food-borne illnesses, proper cooking, handling and storage of food, correct temperatures to prevent food contamination, and safe personal hygiene for food handlers. F, S
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CULN 2200: Nutrition and Menu Planning
3.00 Credits
Walters State Community College
Basic nutritional principles and dietary requirements. The basic nutrients, carbohydrates, lipids, proteins, minerals and vitamins are covered. Menu planning, utilizing knowledge of nutrition and cost will be emphasized. F, S
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CULN 2210: Dining Room and Banquet Management
3.00 Credits
Walters State Community College
The emphasis of this course is on the service aspects of a business that will distinguish an outstanding dining experience. It includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. (Prerequisite: None) F, S
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CULN 2310: Culinary Arts I
3.00 Credits
Walters State Community College
Beginning culinary skills such as knife skills and basic cooking methods. Study and preparation of each food category including meats and poultry. Practice of weights, measures, recipe conversion and good costing skills. (Prerequisite or corequisite: CULN 2100) F, S 1 hour lecture / 4 hours laboratory
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CULN 2320: Culinary Arts II
3.00 Credits
Walters State Community College
A continuation of Culinary Arts I. More advanced and in-depth coverage of recipe costing, conversion and preparation including menu design and application. (Prerequisites: CULN 2100, 2310) F, S 1 hour lecture / 4 hours laboratory
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CULN 2330: Culinary Arts III
3.00 Credits
Walters State Community College
Implementation of Culinary Arts I and II skills in a production kitchen setting for full service dining customers, including menu selections and recipe applications. (Prerequisites: CULN 2100, 2310, 2320) F, S 1 hour lecture / 4 hours laboratory
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