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CULN 222: Charcuterie
3.00 Credits
Atlantic Cape Community College
Prerequisite: CULN109 Introduction to the art of charcuterie with concentration on various forcemeats, confits, and rillette. Includes curing, drying, and smoking techniques. Strong emphasis is placed on sanitary practices. (2005)
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CULN 223: Applied Restaurant Production
3.00 Credits
Atlantic Cape Community College
Prerequisite: CULN207 Designed for back-of-the-house students to apply and demonstrate the practical and theoretical skills learned in all prerequisite courses in hot/cold, pastry/baking, menu design, and costing. Emphasis is placed on the realistic operation of a restaurant kitchen producing foods prepared from an a la carte and table d'h?te menu for the Academy's restaurant, Careme's(2005)
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CULN 224: Introduction to Culinary Competitions
3.00 Credits
Atlantic Cape Community College
Prerequisites: CUBP120, CULN207, CULN209 or CULN222 Introduces students to the fundamental concepts and practices of culinary hot and cold food competitions. Emphasis is placed on competition standards, rules and regulations, team dynamics, menu development, judging, and the scoring process. (2006)
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CULN 280: Cooperative Education
1.00 Credits
Atlantic Cape Community College
Students use practical skills learned at the Academy of Culinary Arts in an approved foodservice establishment. The cooperative experience may also take place in a College-approved overseas culinary site. (Minimum of 400 hours of cooperative experience required.) (2005)
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DANC 170: Introduction to Dance
3.00 Credits
Atlantic Cape Community College
Broad survey of the dance field through lecture, discussion, and audiovisual presentations. Explores historical and contemporary perspectives of dance. Meets General Education requirement for Humanities. (2002)
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DANC 171: Modern Dance I
3.00 Credits
Atlantic Cape Community College
Fundamentals of modern dance for the purpose of artistic development and self-expression. Emphasis on kinesthetic perception of movement itself and its interrelationship with emotional expression. (1974)
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DANC 172: Modern Dance II
3.00 Credits
Atlantic Cape Community College
Prerequisite: DANC171 or permission of instructor Dance technique workshop aimed at continuing to develop movement experiences begun in DANC171-Modern Dance I. Movement is explored in relation to time, space and energy, the development of ease and sensitivity and an articulate movement vocabulary. (1974)
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DANC 173: Jazz Dance I
3.00 Credits
Atlantic Cape Community College
Introduction to techniques used by jazz dancers. Includes a variety of styles with stress on technical facility and the pleasure of moving well. (2005)
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DANC 174: Jazz Dance II
3.00 Credits
Atlantic Cape Community College
Prerequisite: DANC173 or permission of instructor Continuation of DANC173-Jazz Dance I with additional emphasis on technique and contemporary styling. (2005)
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DANC 175: Tap Dance I
3.00 Credits
Atlantic Cape Community College
Introduction to the basic movements of tap dancing and to experiment with movement patterning as well as the study of its origin, history, and development of styles. (1992)
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