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CULIN 140: Survey of Intntl/Regional Cuisine
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 2 hours Lecture, 2 hours Lab History of various countries' (Asia, Europe, Central and South America) cuisines, food sources, cooking methods, cuisine influences. Class study, labs, restaurant visits and speakers. Prerequisite: Permission of instructor.
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CULIN 140 - Survey of Intntl/Regional Cuisine
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CULIN 160: The Study of Cultural Cuisine
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 2 hours Lecture, 2 hours Lab History of cuisine techniques, ingredients, cooking methods, and use of utensils as done in a specific cultural region, i.e., China, Central America, Italy, etc. Prerequisite: Permission of instructor.
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CULIN 160 - The Study of Cultural Cuisine
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CULIN 170: Gourmet Cooking
1.00 Credits
Olympic College
Credits: 1 Wkly hrs: 1 hour Lecture Cooking techniques for the novice and experienced cook; versatility and improvisation in food preparation; and low fat, low cost alternatives.
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CULIN 170 - Gourmet Cooking
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CULIN 200: Food Production IV
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 1 hour Lecture, 4 hours Lab Create menus, buffets, and specialty dishes for fine dining from preparation to order (including ala carte) and determine entire cost. Prerequisite: Permission of instructor.
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CULIN 200 - Food Production IV
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CULIN 210: Culinary Management
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 1 hour Lecture, 4 hours Lab The chef as a supervisor, trainer, and as a manager in the day to day working of a food service operation. Prerequisite: Permission of instructor.
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CULIN 210 - Culinary Management
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CULIN 220: Culinary Internship
6.00 Credits
Olympic College
Credits: 6 Wkly hrs: 18 hours Clinic This is an unpaid six week work experience related to the Culinary/Hospitality field of study.
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CULIN 220 - Culinary Internship
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CULIN 250: International Cuisine Experience
9.00 Credits
Olympic College
Credits: 9 Wkly hrs: 6 hours Lecture, 6 hours Lab Travel and cultural immersion are employed to learn about local cuisines and cooking methods. Students visit restaurants and markets of a region. Prerequisite: CULIN 140 or permission of the instructor.
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CULIN 250 - International Cuisine Experience
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DRMA 101: Intro to Theatre
5.00 Credits
Olympic College
Credits: 5 Wkly hrs: 5 hours Lecture H - An overview of theatre arts, including the nature of theatre, its role in society, activities of playwrights, directors, designers, and performers. Attendance at two outside performances is required. (Formerly DRA 101)
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DRMA 101 - Intro to Theatre
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DRMA 120: Theatre Production Workshop
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 1 hour Lecture, 4 hours Lab Course can be offered as: DRMA 120/220. H/SP - Lecture and discussion on all aspects of theatre productions currently being prepared. May be repeated for up to nine credits for each course number. (Formerly DRA 120)
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DRMA 199: Practicum
1.00 - 5.00 Credits
Olympic College
Credits: 1-5 Wkly hrs: 10 hours Lab Course can be offered as: DRMA 199/299. Practical application in the working world of the basic theories studied in dramatic arts. (Formerly DRA 199)
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DRMA 199 - Practicum
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