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Course Criteria
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3.00 Credits
A study of the production methods and history of the major alcoholic beverages used in the culinary arts and hospitality industry. A major portion of the instruction will be devoted to the study and sensory evaluation of wines. Proper storage and service of wines and beers will be discussed, as will production factors and procedures. Techniques using alcoholic beverages in food preparation may be demonstrated and practiced. A fee for materials and field trip will be collected by the instructor. F ( C, N)
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4.00 Credits
See description for HC 306. Prerequisites: HC 206, HC 208. Co-requisite: HC 306 F/S (C, N)
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4.00 Credits
Advanced courses, building upon the basics established in previous course work. In these courses, the student will refine techniques used in food preparation and experience customer service situations. Students will rotate through various work stations in designated venues, including possible cafeteria, café and restaurant settings. Co-requisite: HC 304 F/S (C, N)
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4.00 Credits
This course emphasizes the production methods used in a classical bake shop, with special direction given to large quantity production. Desserts and pastries served in exclusive fine restaurants will be prepared along with the production of classical centerpieces. Prerequisite: HC 208 F/S (C, N)
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4.00 Credits
This course is conducted on campus and in the retail bake shops. It is planned for the students who have completed the second semester course work in the baking program. The students will prepare a variety of products for sale and use within the college's retail operations. Practical experience in retail bake shop operations, including production, marketing, management, costing and sales is included. Prerequisite: HC 212. Co-requisite: HC 312 S (C)
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4.00 Credits
This course is conducted at local retail bake shops, full-service restaurants and commissaries in Western New York as placed by the class instructor. The student gains practical experience and an understanding of the production, preparation, control systems and techniques encountered in retail properties. Prerequisite: HC 212. Co-requisite: HC 310 S (C)
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4.00 Credits
A study of the organization and artful presentation of buffets and catered events. Topics include types of events, organization, menu selection and dining room layout. The preparation and presentation of meats, poultry, seafood, vegetables, salads, hors d'oeuvres, charcuterie and baked goods will be practiced. Action stations as well as decorative pieces, such as ice carvings and other types of garde manger work will be included in the buffet presentations. This course may include an event or events staged at a location other than the Statler Dining Room facilities. Prerequisites: HC 206, HC 208. Co-requisites: HC 404, HC 406 F/S (C, N)
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4.00 Credits
The course is designed to acquaint the student with the international and classical cuisines of the world. The history of the cuisine, as well as the preparation and presentation will be stressed. Service in the style appropriate will be a major component. This course will take place in Statler Dining Room facilities. Prerequisites: HC 206, HC 208. Corequisites: HC 402, HC 406 F/S (C, N)
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4.00 Credits
This course covers the history, development and evolution of American regional cuisine by region. The student will learn to prepare, present and serve the food of America. This course will take place in Statler Dining Room facilities. Prerequisites: HC 206, HC 208. Co-requisites: HC 402, HC 404 F/S (C, N)
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3.00 Credits
A study of distribution systems, factors which affect distribution systems, the general purchasing function of management and the basic principles of selection and procurement. An identification of the selection factors used in the purchasing of food, beverages, operating supplies, services and equipment for use in the food and beverage industry. F/S (C, N)
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