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CUL 253: Advanced Cooking Theory
5.00 Credits
Spokane Community College
Students are introduced to the composition and structure of meats with emphasis on the identification of primal cuts and their relationship to meat selection and cooking methods. Fundamentals of sauce making also is addressed. (SCC)
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CUL 253 - Advanced Cooking Theory
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CUL 254: A la Carte Cooking I
10.00 Credits
Spokane Community College
Students use the skills acquired in CUL 124 and develop more technical skills necessary to cook foods to exceptional levels on a consistent basis while working in a professional kitchen. (SCC)
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CUL 254 - A la Carte Cooking I
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CUL 255: Menu Planning
3.00 Credits
Spokane Community College
Students are introduced to the composition of menus including the areas of purchasing procedures, merchandising, servicing and pricing of foods. Planning a functional, operative menu using appropriate menu copy and layout is emphasized. Prerequisite: CUL 121 and concurrent enrollment in APLED 121. (SCC)
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CUL 255 - Menu Planning
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CUL 260: Presidential
1.00 Credits
Spokane Community College
Methods used to provide formal service in a variety of elegant settings are addressed in this course. (SCC)
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CUL 260 - Presidential
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CUL 262: Dining Room Management
1.00 Credits
Spokane Community College
Introductory concepts in the organization and management of dining rooms are addressed in this course. (SCC)
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CUL 262 - Dining Room Management
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CUL 263: Theory of Modern Cuisine
5.00 Credits
Spokane Community College
Students are introduced to the cooking principles commonly utilized in the preparation of ethnic and international cuisines. (SCC)
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CUL 263 - Theory of Modern Cuisine
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CUL 264: A la Carte Cooking II
9.00 Credits
Spokane Community College
This course continues the concepts introduced in CUL 254 and emphasizes the selection of appropriate cooking methods and the handling, cutting and cooking of a variety of meats and fish products. (SCC)
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CUL 264 - A la Carte Cooking II
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CUL 265: Hospitality Cost Controls
5.00 Credits
Spokane Community College
Students are introduced to the principles and procedures involved in an effective system of food, labor and sales income control. The development and use of standards, and the calculation of actual costs are emphasized. Prerequisite: Successful completion of first year culinary coursework. (SCC)
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CUL 265 - Hospitality Cost Controls
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CUL 266: Cooperative Education Seminar
1.00 - 2.00 Credits
Spokane Community College
For course description, see Cooperative Education. (SCC)
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CUL 266 - Cooperative Education Seminar
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CUL 267: Cooperative Education Work Experience
1.00 - 4.00 Credits
Spokane Community College
For course description, see Cooperative Education. (SCC)
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CUL 267 - Cooperative Education Work Experience
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