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Course Criteria
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4.00 Credits
In this course, students will recognize the structure and function of cells, tissues, and organs at the microscopic level. They will identify and recognize all of the major cell and tissue types of the human body. Histology is a laboratory course and lectures often take the form of slide demonstrations. The lab and lecture will be combined into a single learning experience. 3 hours lecture/3 hours lab Prerequisite: BIO 116
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3.00 Credits
This course covers the mathematical and numerical skills for ratios, proportions, rate and percentage problems, and the metric system. Also included are the following: the mathematics of buying, pricing and selling, payrolls, insurance, depreciation and profits, simple and compound interest, bank discounts, consumer credit, corporation stocks and bonds, and other investments. Pre-requisite: Exit CPT in Basic Math and Algebra
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3.00 Credits
Provides a basic knowledge of business law covering the nature, structure and processes of our legal systems and the laws involving constitutional law, contracts, intellectual property, torts, and product liability. The case study approach will be used extensively and also address the ethical issues in the business environment throughout the course.
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2.00 Credits
An introduction to the application of sanitation concepts in the operation of a food service establishment. General kitchen safety, pest management, and crisis management are discussed. Personal hygiene, fire safety regulations, including state and federal laws pertaining to the handling of food products is stressed. This course includes a nationally recognized ServSafe certification exam provided by the Educational Foundation of the National Restaurant Association. Stewarding functions are also required for this course. Corequisite: CAI 117
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2.00 Credits
An introduction to the various types of table service styles and settings, including American, French, Russian, banquet, and family style. Emphasis is placed in proper dining room preparations, customer relations, placing and retrieving orders, clearing of tables, and securing the dining room. Students will also be exposed to the role of the dining room in the overall business plan of the restaurant business. The course also covers an introduction of wines and wine making.
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2.00 Credits
This course is intended to provide a strong foundation in the basic fundamentals of commercial food preparation and practices. Proper knife skills, and the use and care of tools and equipment is demonstrated and practiced in the laboratory. Emphasis is placed with students using hands-on experience in food production utilizing designed introductory menus. The hands-on experience is supported with demonstrations and lecture in the laboratory. Students will learn the appropriate cooking methods that may be applied to meats, fish, poultry, starches, and vegetables. The basic cooking methods are introduced and practiced in the laboratory. Students will also learn the proper techniques used in the preparation of stocks, soups, and sauces. Corequisite: CAI 113
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2.00 Credits
An introduction to the basic and advanced level of breakfast cookery, including basic egg preparations, breakfast meats, potatoes, quick breads, batters, various breakfast items, farinaceous and hot and cold cereals. Students will experience short order cooking, and will gain knowledge of time and temperature in the preparation of various breakfast items. Skills and techniques will be developed in the preparation of meat products, such as sausage making, and in the preparation of other breakfast meats. Ethnic and multicultural breakfast foods will be explored, as well as creative and modern breakfast alternatives. This course also serves as an introduction to the preparation of various salads, including simple, composed, bound, and hot/cold combinations. Emphasis will be on the preparation of dressings, dips, spreads, classical and modern sandwich making, identification and use of salad greens, and fruit preparations.
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2.00 Credits
An introduction to the preparation of basic quick breads, rolls, breakfast items, and basic desserts, including various icings and butter cream, puddings, cakes, cookies, and pies. Students will gain skills in the preparation of pie crusts, pie washes, and pie fillings. Emphasis will be placed on the understanding and use of ingredients, weights and measures, tools, and equipment used in the bakeshop.
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2.00 Credits
This course introduces the student to the purchasing function in a food service organization. Emphasis is placed on the methods of controlling costs, while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Specification writing, ordering, receiving, storing, issuing, controlling, and inventory are discussed at each stage of the purchasing process. Students will also receive practical experiences in the receiving and issuing of food products.
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2.00 Credits
An extension and reinforcement of the skills practiced in Table Service I. Emphasis is placed on knowledge of the menu, suggestive selling techniques, napkin folding, and the use of wines and spirits in the restaurant business. Banquet service will be performed through a designed and scheduled buffet. Prerequisite: CAI 114
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