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Course Criteria
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5.00 Credits
This course is a supervised field experience for the student in a criminal justice setting. Each student spends 120 hours as a supervised intern in the setting and participates in a two hour weekly seminar on campus. Seminar sessions cover topics shared by all criminal justice agencies: legal, ethical, political, economic, and organizational issues affecting criminal justice administration. Students entering this course are expected to have completed the first three semesters of CRJ courses or their equivalent.
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3.00 Credits
Students discuss the nature and extent of crime, past and present theories of crime causation, criminal behavior in American society and its relation to personal and cultural conditions. Prerequisite: SBS 1600
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3.00 Credits
The course serves as an introduction and overview of the hospitality industry and its many varied career opportunities. The course includes job classifications, job selection procedures and career ladder steps. Personal aptitudes and self-evaluation for success are stressed.
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3.00 Credits
Students are introduced to the fundamental concepts, skills and techniques of basic food preparation and baking. Students learn about ingredients, cooking methods, terminology, equipment, and procedures. The class includes lecture, demonstration and participation in basic food production (including the preparation of eggs, batters, vegetables, starches, thickening agents, stocks, soups, breads, rolls, pies and cakes).
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3.00 Credits
In this course, students are introduced to the hospitality and food service industry, its growth and development, past and present status, and future trends. Topics covered include culinary terminology, primary cooking and baking methods, basic knife skills, cooking techniques, menu development, techniques of table arrangements, and various types of dining room service. Practical work will include French, Russian, English, American, Banquet and Buffet preparation and procedures.
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2.00 Credits
This course provides an introduction to understanding the tools and techniques involved in the production of culinary sculptures. Various mediums (ice, tallow, salt dough, etc.) are used in the production of sculptures.
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3.00 Credits
Students in this course learn the skills required to prepare cakes in both traditional and contemporary styles. are taught. Instruction is provided in making decorative icing, sugar molds, lattice designs and flowers as well as in making orders, use of decorative writing, color blending and designs. Decorative techniques in the making of cakes for special occasions such as birthdays, weddings, and annivesaries are demonstrated. Students are provided with an introduction to rolled fondant, chocolate fondant, chocolate dough and gum paste flowers. Prerequisite: CUL 1104
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3.00 Credits
The retail and wholesale aspects of the baking industry are explored. Bake-off systems, scheduling, production control, distribution, sales and marketing, display techniques, layout and design as used in a bakery are practiced. Regulatory requirements are discussed. Corequisite: CUL 1104
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2.00 Credits
This course covers the fundamentals and theoretical aspects of baking. Topics include: nomenclature, ingredients, techniques, equipment and portion control; the history of baking; an introduction to the equipment used and composition of ingredients; production procedures, service, weights and measures; and basic recipes for bread, rolls, and cakes. Students do practical work on rolls, breads, pastries, pie dough, Danish, Choux paste, puff paste, doughs and prepared mixes. Prerequisite: CUL 1104
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2.00 Credits
This course offers students the theory and practice skills needed to prepare and serve various hot and cold beverages in the hospitality industry. This course is also designed to familiarize the student with wines, beers, spirits, coffees, teas and other beverages from a manufacturing, legal service and sales viewpoint.
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