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CAHT 320: Principles Food Distribution
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course will study the economic implications of the food industry emphasizing retail and whoesale operations, and of the processes by which prices and profits are determined for the retail and whoesale aspects of the food industry. Prerequisites: AGBU 103 or ECON 123
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CAHT 320 - Principles Food Distribution
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CAHT 330: Supermarket Management
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course is designed to meet the needs of students in supermarket management by acquainting the student with management functions of planning, organizing, staffing, directing, controlling innovating and representing, as they apply to the supermarket. Prerequisites: CAHT 255 or BADM 131
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CAHT 330 - Supermarket Management
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CAHT 332: Advanced Food Production
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This upper-level capstone course is designed to integrate elements of food production, foodservice management, and current industry trends. Students will be expected to participate in foodservice functions which might occur outside of scheduled class time. Lab fee $50.00.
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CAHT 332 - Advanced Food Production
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CAHT 335: Advanced Catering Management
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
This course is designed to further expose and build upon the functions and activities required for operating an on- or off-premise catering business. It will cover such topics as booking and sales techniques, commissary/distribution systems, financial management, insurance/licensing, contract development, menu design, marketing, laws, and interfacing departments within an organization. Students will be expected to participate in catered functions which might occur outside of scheduled class time. Lab fee: $50.00.
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CAHT 335 - Advanced Catering Management
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CAHT 368: Asian Cuisine
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
Asian Cuisine will expose the student to the cuisines of China, Korea, Japan, Indonesia, Thailand and India. The course will include the study of ingredients, equipment, tools, menu, cookery and their principle techniques. The course will utilize traditional methods as well as more modern techniques and methods to reinforce Asian cookery, flavors and food presentation.
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CAHT 368 - Asian Cuisine
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CAHT 390A: Special Projects CAHT
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
An advanced independent study of topics of special interest to the Bachelor of Business Administration in Technology Management: Culinary Arts student. Students must have prior approval from a cooperating faculty member and the advisor to enroll in this course.
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CAHT 390A - Special Projects CAHT
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CAHT 390B: Special Projects CAHT
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
An advanced independent study of topics of special interest to the Bachelor of Business Administration in Technology Management: Culinary Arts student. Students must have prior approval from a cooperting faculty member and the advisor to enroll in this course.
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CAHT 390B - Special Projects CAHT
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CAHT 390C: Special Project CAHT
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
An advanced independent study of topics of special interest to the Bachelor of Business Administration in Technology Management: Culinary Arts student. Students must have prior approval from a cooperating faculty member and the advisor to enroll in this course.
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CAHT 390C - Special Project CAHT
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CHEM 101: Introductory Chemistry
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The course will introduce students to chemical principles as they relate to real-world applications in society and the environment. The following topics will be covered: units and measurement, classification and properties of matter, energy in chemical changes, bonding interactions in physical and chemical processes. Specialized topics include acids and bases, oxidation and reduction, organic chemistry, materials science, and environmental issues. A previous background in chemistry is not assumed. The course is useful for preparing students conceptually for CHEM 111 and satisfying a science elective for nonscience majors.
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CHEM 101 - Introductory Chemistry
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CHEM 101X: Introductory Chemistry Lab
3.00 Credits
SUNY College of Agriculture and Technology at Cobleskill
The laboratory activities are designed to provide students with hands-on experience with general laboratory experimentation methods, while at the same time examining the practical application of chemistry in common, everyday substances. Students will learn basic lab safety, measurement and observation skills, data collection and analysis techniques. Co- or prerequisite: CHEM 101
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CHEM 101X - Introductory Chemistry Lab
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