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CULN 2510: Hot and Cold Desserts
3.00 Credits
Walters State Community College
This course covers the principles and techniques of sorbets and ice creams, souffl es, cobblers, crisps and strudel dough products. Topics include baked Alaska, bombes, sherbets, crepes and hot and cold souffl es. Students will prepare hot and cold desserts with suitable sauces and garnishes. (Prerequisites: CULN 2100, 2400, 2410) 1 hour lecture / 4 hours laboratory
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CULN 2550: Garde-Manger and Catering
3.00 Credits
Walters State Community College
Preparation of basic garnitures, gelatins, aspics, pates, forcemeats, cold soups, salads, and dressings are included in this course. Catering techniques such as large food production and buffet presentation. Off premise production, including tools and equipment used in Garde Manger, will also be discussed. (Prerequisite: CULN 2320) F 1 hour lecture / 4 hours laboratory
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CULN 2600: International Cuisine and Buffets
3.00 Credits
Walters State Community College
International cuisine from around the world such as French, Spanish, Chinese, and Mexican will be included in this course. Emphasis will be placed on preparing a buffet with decorations from the featured country. Basic buffet set up and procedures will be included. (Prerequisites: CULN 2100, 2310, 2320, 2330) S 1 hour lecture / 4 hours laboratory
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CULN 2710: Plated Desserts and Presentations
3.00 Credits
Walters State Community College
The essential elements of plated desserts are taught in detail. The students are taught to strive for a well-balanced presentation. The course emphasizes the importance of the required time and patience for yielding breathtaking results. The students are exposed to methods of production that result in dramatic presentations in quantity. (Prerequisites: CULN 2400, 2410, 2440) S 1 hour lecture / 4 hours laboratory
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CULN 2910: Culinary Internship I
1.00 Credits
Walters State Community College
Culinary internship offers students the opportunities to learn from all areas of restaurant operations, catering events and menu development. Students participate in department inventory control and as class assistants in other culinary classes. Students can pursue internships in restaurants, catering companies, pastry shops, bakeries, resorts, food retail, non-commercial operations and a variety of many other food service businesses. Documentatioin approved by the culinary arts director must be on fi le prior to beginning the internship. Documentation approved by the culinary arts director must be on fi le prior to beginning the internship. (Pre or corequisite: CULN 2100) F, S
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CULN 2920: Culinary Arts Internship II
1.00 Credits
Walters State Community College
A continuation of CULN 2910 Culinary Arts Internship I (Prerequisite: CULN 2910) F, S
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CULN 2990: Special Problems in Culinary Arts A
1.00 - 6.00 Credits
Walters State Community College
Special topics and projects in culinary arts. As required
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CULN 2991: Special Problems in Culinary Arts B
1.00 Credits
Walters State Community College
Special topics and projects in culinary arts.
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CULN 2992: Special Problems in Culinary Arts C
1.00 Credits
Walters State Community College
Special topics and projects in culinary arts.
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DANC 1030: Introduction to Dance
3.00 Credits
Walters State Community College
A survey of dance from primitive to the present with emphasis on understanding and appreciating the physical and aesthetical nature of the art form.
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