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Course Criteria
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1.00 Credits
1 credit Learn to prepare foods that combine insights from current research with traditional and modern culinary techniques. Topics include nutrition science, food preparation techniques, and menu strategies.
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1.00 Credits
1 credit Discover how these four proteins can complement contemporary flavor profiles. The focus is on enhancing popular dishes with specialty ingredients, using underutilized and inexpensive proteins, increasing customer satisfaction, and creating healthy profit margins.
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1.50 Credits
1.5 credits Review the character, style, and personality of the major wine varietals. Topics include tasting, sensory analysis techniques, winemaking basics, and varietal characteristics. Classes involve professional wine tasting and include field trips to local wineries to see wine practices firsthand.
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1.50 Credits
1.5 credits An introduction to the social, historical, and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project.
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1.50 Credits
1.5 credits An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe? examination for certification.
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1.50 Credits
1.5 credits An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.
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1.50 Credits
1.5 credits An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.
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1.50 Credits
1.5 credits An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
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1.50 Credits
Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.
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1.50 Credits
1.5 credits Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.
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