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CA 1480: Sanitation and Table Service
3.00 Credits
Utah Valley University
Teaches effective food and beverage service management in outlets ranging from cafeterias and coffee shops to room service, banquet areas, and high-check-average dining rooms. Presents basic service principles while emphasizing the special needs of guests. Explains effective sanitation management to achieve high standards that will keep customers coming back. Includes lecture, film, and tapes. Develops an entry-level working knowledge of serving food and beverage.
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CA 1490: Food Service Sanitation
1.00 Credits
Utah Valley University
Explains effective sanitation measures that will keep customers and employees safe. Uses the ServSafe Program from the National Restaurant Association to meet the state wide requirements for food service employee's sanitation and safety training.
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CA 2120: Professional Kitchen II Restaurant
5.00 Credits
Utah Valley University
Prerequisite(s): CA 1230. Focuses on practical applications of all Culinary Arts courses by running Restaurant Forte. Enhances knowledge of cooking methods, mise en place, flavor building, soups, salads, entrees and desserts through regional and international cuisines. Course fee of $750 for materials, equipment applies.
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CA 2130: Advanced Pastry Baking
5.00 Credits
Utah Valley University
Prerequisite(s): CA 1170. Covers advanced baking and pastry skills in a commercial kitchen environment. Covers cakes, icing, decoration of cakes, petit fours, dessert sauces, laminated doughs, and fillings and toppings. Introduces the use and role of value added dessert items, and banquet and catering dessert requirements. Emphasizes sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.
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CA 2430: Menu Facilities Design and Beverage Management
3.00 Credits
Utah Valley University
Prerequisite(s): CA 1310. Introduces menu design. Explores the relationship between menus and restaurant design for both production and service areas. Explains fundamental principles and techniques for planning menus for different operation styles. Provides practical experience and approaches in beverage management and service. Emphasizes legal and moral responsibilities of serving alcoholic beverages. Teaches understanding, service, and storage of beverages in full service restaurants.
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CA 2450: Menu Design
2.00 Credits
Utah Valley University
Prerequisite(s): CA 1310. Introduces menu design. Explores the relationship between menus and restaurant design for both production and service areas. Explains fundamental principles and techniques for planning menus for different operation styles.
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CA 2750: Baking
3.00 Credits
Utah Valley University
Prerequisite(s): Instructor Approval. Teaches intermediate baking skills. Includes lectures, demonstrations, and daily hands-on activities. Emphasizes quality products, methods/ techniques and formula development.
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CA 2760: Pastry
5.00 Credits
Utah Valley University
Prerequisite(s): Instructor approval. Combines patisserie skills learned in other culinary arts classes to develop advanced skills in the production of fine baked products. Stresses the use of standardized recipes and procedures. Includes cakes, tortes, pastries, chocolate, and desserts. Provides daily end-product critiquing.. Course fee of $250 for materials applies.
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CA 282R: Culinary Arts Internship
1.00 - 8.00 Credits
Utah Valley University
Prerequisite(s): Culinary Arts Institute Director Approval. Provides a transition from school to work where learned theory is applied to actual practice through a meaningful on-the-job experience commensurate with classroom instruction. May be repeated for up to eight hours toward graduation in the Culinary Arts degree. May be graded credit/no credit.
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CA 296R: Culinary Arts Seminar
1.00 - 3.00 Credits
Utah Valley University
Prerequisite(s): Instructor Approval. Provides short courses, workshops, and special programs in Culinary Arts topics. Repeatable for up to three credits toward graduation.
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