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CUA 142: Basic Yeast-Raised Products and Quick Breads
1.00 Credits
Red Rocks Community College
Provides you with the fundamentals of basic yeast-raised production and quick breads. The course enables you to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads in a commercial kitchen.
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CUA 142 - Basic Yeast-Raised Products and Quick Breads
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CUA 143: Baking: Cakes, Pies, Pastries, and Cookies
1.00 Credits
Red Rocks Community College
Provides you with the fundamentals of basic cake, pie, pastry, and cookie production. The course enables you to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items in a commercial kitchen.
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CUA 143 - Baking: Cakes, Pies, Pastries, and Cookies
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CUA 144: Baking Applications
1.00 Credits
Red Rocks Community College
Serves as the practical vehicle for you to apply basic baking principles and practices to the production of yeast breads, quick breads, cakes, icings, pastries, pies, and cookies. It focuses on the preparation of a variety of baked goods in a commercial kitchen according to a baking production schedule. The course enables you to demonstrate comprehensive knowledge of products as well as speed and efficiency in the production of quality baked goods.
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CUA 144 - Baking Applications
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CUA 150: Baking: Decorating and Presentation
3.00 Credits
Red Rocks Community College
Examines the preparation and production of cakes, pastries, different styles of decorating, commercial equipment, and types of products used for decoration. It covers plate painting, national products, and designing show pieces.
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CUA 150 - Baking: Decorating and Presentation
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CUA 151: Baking: Intermediate Bread Preparation
3.00 Credits
Red Rocks Community College
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. The course enables you to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. It examines production steps, ingredients, and commercial equipment that apply to course training.
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CUA 151 - Baking: Intermediate Bread Preparation
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CUA 152: Individual Fancy Dessert Production
3.00 Credits
Red Rocks Community College
Focuses on the preparation and decoration of individual dessert items in a commercial kitchen. It covers the preparation of cream horns, napoleons, éclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambéd desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. You will research and locate dessert menus/recipes to be used in lab production.
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CUA 152 - Individual Fancy Dessert Production
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CUA 156: Nutrition for the Hospitality Professional
3.00 Credits
Red Rocks Community College
Provides you with the fundamentals of human nutrition. It focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. You will may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.
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CUA 156 - Nutrition for the Hospitality Professional
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CUA 157: Menu Planning
3.00 Credits
Red Rocks Community College
Introduces you to planning menus and integrating them into foodservice operations. It equips you with a working knowledge of the function, mechanics, and results achieved by the menu, providing an overview of the existing and growing food service industry as seen through the menu.
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CUA 157 - Menu Planning
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CUA 180: Culinary Arts Internship 1
5.00 Credits
Red Rocks Community College
Provides you with the opportunity to supplement coursework with practical work experience related to your educational program. You will work under the immediate supervision of experienced personnel at the business location and with the direct guidance of the instructor.
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CUA 180 - Culinary Arts Internship 1
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CUA 182: Culinary Arts Internship 2
5.00 Credits
Red Rocks Community College
Provides you with the opportunity to supplement coursework with practical work experience related to your educational program. You will work under the immediate supervision of experienced personnel at the business location and with the direct guidance of the instructor.
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CUA 182 - Culinary Arts Internship 2
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