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CUL 123: Espresso
1.00 - 2.00 Credits
Spokane Community College
This course introduces students to the techniques and procedures required to successfully operate an espresso stand. (SCC)
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CUL 124: Cooking Applications I
7.00 - 10.00 Credits
Spokane Community College
This course continues with the concepts introduced in CUL 110. Students work with raw materials, preliminary cooking and flavoring, and apply a variety of cooking methods including the preparation of stocks, soups, salads, and vegetable and starch products. Prerequisite: Permission of instructor or counselor. (SCC)
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CUL 125: Hospitality Purchasing
2.00 Credits
Spokane Community College
Students are introduced to the procedures used in the purchase of foods in quantity. The selection and procurement methods utilized in the hospitality industry are emphasized. (SCC)
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CUL 126: Food Science
5.00 Credits
Spokane Community College
This course emphasizes basic cooking methods including the preparation of soups, stocks and sauces; meat, fish and poultry; vegetables, fruits and starches; as well as an introduction to breakfast and baking preparation. Prerequisite: Permission of instructor or counselor. (SCC)
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CUL 127: Banquet Service
2.00 Credits
Spokane Community College
Students study theory and learn practical applications in the organization and management of banquets. (SCC)
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CUL 130: Advanced Cooking Applications
7.00 Credits
Spokane Community College
Students learn practical applications in the methods used to create soups, sandwiches, salads and wrappers. (SCC)
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CUL 131: A la Carte Service
9.00 Credits
Spokane Community College
This course introduces practical applications in the methods used to provide exceptional a la carte services in a variety of settings. Prerequisite: Concurrent enrollment in HM 130. (SCC)
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CUL 134: Cooking Applications II
10.00 Credits
Spokane Community College
Students continue with the concepts introduced in CUL 123 with an emphasis on the creation of a buffet menu from concept through execution. The development of group leadership skills is addressed. (SCC)
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CUL 243: Theory of Restaurant Baking
5.00 Credits
Spokane Community College
Students are introduced to the basic principles of restaurant baking with emphasis on ingredients, yeast dough formulas and techniques, and the mixing and baking of a variety of breads, pies and pastries. (SCC)
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CUL 244: Restaurant Baking Applications
10.00 Credits
Spokane Community College
Students are introduced to the preparation of baked goods, desserts and pastries, and the acquisition of baking skills and artistic abilities. Production techniques also are addressed. (SCC)
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