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CAHT 210X: Healthy Cooking Lab
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This lab course is designed to provide the student with an understanding of the trends, techniques, and health impact of vegetarian cuisine. In lab, students will learn to prepare and serve vegetarian meals, with an emphasis on helathy food items. The lab must be taken wtih CAHT210 Vegetarianism lecture. Prerequisites: CAHT111 and CAHT132.
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CAHT 215: Beverage Management
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
History of the vintner's trade, the selection and service of alcoholic beverages, bar management including purchasing and cost control, storage, bar controls and licensing. Lab fee $50 for controlled wine tastings.
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CAHT 235: Catering
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The planning, production, supervision, costing and service of meals for special occasions. Prerequisites: CAHT132, CAHT140
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CAHT 247: Menu Planning/Merchandising
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course is designed to introduce students to various types of menus for food service operations. Nutritional, economic, and aesthetic values are incorporated into written menu presentations. Mechandising and promotional techniques are included in lab projects. This course also evaluates facility design and layout. Emphasis is placed on space allocation, developing basic production work flow, and equipment selection.
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CAHT 255: Prin Mgmt for Service Business
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course teaches students the principles of management. Topics include the study of management theories, leadership styles, workplace diversity, communication styles and techniques, motivation theories and techniques; human resource management including selection, training, discipline and performance appraisals; planning, organizing, decision making and problem solving; time management and labor law. The student will create a management portfolio and prepare and participate in case studies and role playing exercises. The student will be responsible for conducting research on various management topics. Illustration of the management principles presented in this course come from the hospitality and tourism industry.
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CAHT 260: Baking and Pastry II
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course builds on the principles and baking taught in the introductory course and includes the study of composition plated desserts and buffet platter presentation. More advanced baking techniques and forms of baked products studied in CAHT160 are explained. Students are expected to prepare, present and explain the process of baking including sensory evaluation and crituqes of baked product. A special study of chocolate and candy preparation is included. Production management, recipe adjustment, costing and pricing is further developed.
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CAHT 262: Garde Manger
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Display foods, aspic decorating, chafing dish, rechaud cookery, ice sculpture, hors d'oeuvres, pates and galantines. Includes garde manger work. Participation in The Salon of Culinary Art at the Internationl Hotel and Restaurant Show is required of each student. Lab fee $50. Prerequisite: CAHT132
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CAHT 264: International Cuisine
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course describes the role of geography, culture and history on the development of several European and Asian cuisines. Students learn production and presentation techniques of complete menus from different regional cuisines. Emphasis is placed on modern plate and platter presentations and the impact international cuisines have on the foods served in the United States. Lab fee: $50.
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CAHT 264 - International Cuisine
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CAHT 265: Commercial Baking
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course is designed to allow students to further develop baking skills. Students wil use traditional baking methods to plan, prepare and serve large quantity baked goods, in coordination with campus dining services. Prerequisite: CAHT160
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CAHT 266: American Cuisine
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The importance of regional and ethnic influences in American cooking styles. Preparation and demonstration of complete practice menus. The application of basic cooking principles to the preparation of these menus. Lab fee $50. Prerequisite: CAHT132
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