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CUL 104: FOUNDATIONS OF COOKING AND BAKING
3.00 Credits
Westmoreland County Community College
This course is designed to prepare students with the foundational knowledge and skills of cooking and baking. Basic skills of dicing, cutting, chopping, egg cookery, stock making, quick breads, cookies, and yeast doughs will be demonstrated and practiced. Emphasis is placed on sanitation and safety. Uniforms and program tool kit required.
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CUL 104 - FOUNDATIONS OF COOKING AND BAKING
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CUL 105: FOODS I
4.00 Credits
Westmoreland County Community College
Introduction to food preparation and theory will introduce the student to the application of principles of food cookery. Principles relating to various categories of food preparation will be investigated and then applied in a laboratory situation. Sanitation and safety procedures will be emphasized. Uniforms and program tool kit required for all lab classes. Prerequisite(s) CUL 104
Prerequisite:
CUL 104
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CUL 105 - FOODS I
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CUL 112: FOODS II
4.00 Credits
Westmoreland County Community College
A continuation in food preparation techniques with an emphasis on meats, seafoods, starches, and vegetables. Quantity food cooking, plating techniques, and buffet set-up will be taught . Uniforms and program tool kit required. Prerequisite(s): CUL 105
Prerequisite:
CUL 105
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CUL 112 - FOODS II
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CUL 121: APPRENTICESHIP I
1.00 Credits
Westmoreland County Community College
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Job site must be approved by coordinator. Uniforms required. Prerequisite(s): Must be enrolled in the chef apprenticeship program.
Prerequisite:
Enrollment in the Chef Apprenticeship Program is Required
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CUL 121 - APPRENTICESHIP I
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CUL 122: APPRENTICESHIP II
1.00 Credits
Westmoreland County Community College
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Uniforms required. Prerequisite(s): CUL 121
Prerequisite:
CUL 121
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CUL 122 - APPRENTICESHIP II
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CUL 123: APPRENTICESHIP III
1.00 Credits
Westmoreland County Community College
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Uniforms required. Prerequisite(s): CUL 122
Prerequisite:
CUL 122
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CUL 130: BASIC CULINARY SKILLS
3.00 Credits
Westmoreland County Community College
This course is designed to prepare the student for entry level cook positions. Equipment usage care and safety will be demonstrated and practiced by the students. Basic preparation skills such as dicing, chopping, mincing, breading etc., will be demonstrated and practiced by the student. Uniforms and program tool kit required.
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CUL 130 - BASIC CULINARY SKILLS
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CUL 132: GARDE MANGER
3.00 Credits
Westmoreland County Community College
Stresses basic garde manger principles as well as functions and duties of the department as it relates and integrates into the other kitchen operations. In addition, emphasis is placed on introduction to specialty work which includes ice carving, buffet decorations, and culinary competitions. Uniforms and program tool kit required. Prerequisite(s): FSM 105
Prerequisite:
FSM 105
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CUL 132 - GARDE MANGER
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CUL 135: SPEED SCRATCH COOKING
3.00 Credits
Westmoreland County Community College
The student will study and prepare convenience foods used in commercial operations. Emphasis is placed on researching and analyzing the most up-to-date convenience products available. Menus will be evaluated for food and labor costs and as to where convenience products can be introduced without changing quality of product. Uniforms and program tool kit required. Prerequisite(s): FSM 105
Prerequisite:
FSM 105
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CUL 135 - SPEED SCRATCH COOKING
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CUL 220: CULINARY BISTRO
3.00 Credits
Westmoreland County Community College
The student will study and prepare foods used in commercial operations with an emphasis on speed scratch cooking with ready-made components and fresh ingredients. Menus will be evaluated and developed for food and labor cost and where speed scratch techniques can be introduced. Uniform and program tool kit required. Prerequisite(s): CUL 105
Prerequisite:
CUL 105
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CUL 220 - CULINARY BISTRO
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