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CUL 230: Basic Nutrition
3.00 Credits
Henderson Community College
Hours: 3 Course ID: 004216 This course is designed to describe the characteristics, functions, and food sources or the major nutrients and how to maximize nutrient retention in food preparation and storage. Students will learn to apply the principles of nutrient needs throughout the life cycle through menu planning and preparation. Component: Lecture
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CUL 230 - Basic Nutrition
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CUL 240: Meats,Seafood,& Poultry
4.00 Credits
Henderson Community College
Hours: 4 Course ID: 004217 This course focuses on the identification of various cooking techniques for and the preparation of meats seafood, and poultry. Corequisite: CUL 100 or Consent of instructor. Component: Laboratory, Lecture
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CUL 240 - Meats,Seafood,& Poultry
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CUL 260: International & Classical Cuisine
4.00 Credits
Henderson Community College
Hours: 4 Course ID: 004218 This course focuses on the study and preparation of international and classical cuisine. Prerequisite: Consent of instructor. Component: Laboratory, Lecture
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CUL 260 - International & Classical Cuisine
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CUL 270: Human Relations Management
3.00 Credits
Henderson Community College
Hours: 3 Course ID: 004219 This course provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Styles of leadership and skill development in human relations and personnel management are also covered. Component: Lecture
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CUL 270 - Human Relations Management
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CUL 275: Applied Human Relations Management
3.00 Credits
Henderson Community College
Hours: 3 Course ID: 004220 This applied course provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Styles of leadership and skill development in human relations and personnel management are also covered. Component: Laboratory, Lecture
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CUL 275 - Applied Human Relations Management
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CUL 280: Cost and Control
3.00 Credits
Henderson Community College
Hours: 3 Course ID: 004221 This course provides opportunities for students to perform mathematical functions related to food service operations. Component: Lecture
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CUL 280 - Cost and Control
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CUL 285: Applied Cost and Control
3.00 Credits
Henderson Community College
Hours: 3 Course ID: 004222 Perform mathematical functions related to food service operations. Component: Laboratory, Lecture
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CUL 285 - Applied Cost and Control
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CUL 290: Catering
4.00 Credits
Henderson Community College
Hours: 4 Course ID: 004223 This course focuses on the principles of on and off premise meal and beverage service including planning coordination, purchasing, cost accounting, menu pricing, marketing, and customer relations. Students assume responsibility for catered events during the course. Component: Laboratory, Lecture
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CUL 290 - Catering
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CUL 295: Doing Business as a Personal Chef
3.00 Credits
Henderson Community College
Hours: 3 Course ID: 005138 A general overview of the business aspects of starting and operating a personal chef service. Prerequisite: All Technical Core Courses as outlined in the current Culinary Arts Curriculum. Lecture: 3 credits (45 contact hours). Component: Lecture
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CUL 295 - Doing Business as a Personal Chef
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CUL 297: Selected Topics in Culinary Arts
6.00 Credits
Henderson Community College
Hours: 1 - 6 Course ID: 004224 Various culinary arts topics, issues, and trends will be addressed. Topics may vary from semester to semester at the discretion of the instructors; courses may be repeated with different topics to a maximum of six credits. Lecture: varies by topic; Lab: varies by topic. Prerequisite: Consent of instructor. Component: Laboratory, Lecture
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CUL 297 - Selected Topics in Culinary Arts
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