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Course Criteria
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3.00 Credits
Interns develop instructional interactive software applications for use by other departments on campus. Working as a team, interns learn firsthand about designing, creating, delivering, documenting, and maintaining software in a business-like environment. Prerequisite: COSC 112 and permission of instructor 1-3 credits (1-3 laboratory hours), fall or spring semester
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1.00 Credits
An introduction to the principles, skills and techniques necessary for basic food preparation. Areas of culinary study will include the understanding and performing of a wide variety of cooking techniques. Broiling, Roasting, Sautéing, Grilling, Braising, Steaming and Stir Frying will be studied and learned to prepare basic and advanced menu items. The proper use of commercial kitchen equipment and recipes, basic sanitation and safety techniques in the kitchen will be practiced. Culinary terminology and product identification will be a focus. 4 Credits ( 1 lecture hour, 6 lab hours) fall semester
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3.00 Credits
An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, cakes, pies, custards, creams and sauces. 3 Credits ( l lecture, 4 lab hours) Fall/Spring Semester
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3.00 Credits
A continuation on the principles, skills and techniques learned in Culinary Arts 1. Areas of culinary study will include intense concentration on the understanding and performing of a wide variety of cooking techniques. Students will prepare advanced menu items while utilizing scratch cooking for all recipes whenever possible. Students will be able to convert recipes to provide purchasing lists and then fabricate portions from primal and sub primal cuts of meat and then produce those food items. Students will also continue to use basic sanitation and safety techniques in the kitchen. Prerequisite: CUL 101 Minimum grade of C 4 Credits ( 1 Lecture Hour, 6 Laboratory Hours) Fall
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3.00 Credits
This course is designed to give students a realistic view of a functioning restaurant operation. Students receive hands on experience in how to effectively manage, operate, and maintain a fine dining restaurant operation at the Copper Turret Restaurant in the village of Morrisville. Working alongside professional chefs, servers and bartenders, students will plan, prepare and serve a fine dining menu in an upscale facility. Students will be tasked with developing menu items from a variety of cuisines. Students will learn how to construct menus, pair wines with the menus, and present food products properly for service. Students will rotate through all positions in the restaurant to gain practical experience. Emphasis is placed on menu authenticity, proper management techniques as well as fiscal responsibility. Prerequisites: CUL101, CUL 111, CULN 201, and FSAD 102 6 Credits Spring (1 lecture hour, 12 laboratory hours), spring semester
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3.00 Credits
Functions and properties of nutrients, comparative digestive anatomy of non-ruminants and ruminants, the effects of proper nutrition on health and reproduction. Labs will deal with the composition and nutritive value of feeds and ration balancing for different classes of livestock. Emphasis on dairy cattle. 3 credits (2 lecture hours, 2 laboratory hours), fall semester
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3.00 Credits
Animal breeding including animal reproduction and basic genetics. Male and female reproductive anatomy and physiology, hormonal control of the reproductive system, the estrous cycle, fertilization, reproductive failures, diseases and management practices associated with reproduction and artificial insemination. Mendelian genetics utilizing simple dominance, sex influenced inheritance and systems of mating. 3 credits (2 lecture hours, 2 laboratory hours), spring semester These credits count towards the Math and/or Science (List B) requirements for graduation.
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1.00 Credits
Provides students with skills associated with the modern concept of artificial insemination. Topics include history, economic importance, equipment, techniques, estrous cycle of the cow, timing of insemination, and record keeping. 1 credit (1 lecture hour), spring semester
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3.00 Credits
A systematic introduction to the anatomy and physiology of the dairy animal, emphasizing structure and function. The practical aspects that relate to type, production, health, management and general knowledge are stressed. The laboratory follows the lecture course with a more in-depth application of lecture material in regards to functional anatomy. Lab includes dissection of fresh tissues. 3 credits (2 lecture hours, 2 laboratory hours), spring semester
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1.00 Credits
Judging, selecting and evaluating dairy cattle according to breed type qualifications to develop a well-balanced breeding program for milk production and type. 1 credit (2 laboratory hours), fall semester
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