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CUL 101: Principles of Restaurant Operations
3.00 Credits
Pima Community College
Credit Hours: 300 Fundamentals of operating and managing small and large restaurants Includes concept development, menu development, budgeting and controlling costs, financing and leasing, legal and tax matters, defining jobs and organizing the restaurant, staffing the restaurant, employment training and development, equipment in the kitchen, restaurant marketing, marketing plan, sales and promotion, food purchasing, and customer relations Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
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CUL 110: Food Service Nutrition
3.00 Credits
Pima Community College
Credit Hours: 200 Basic nutrition concepts with an emphasis on the nutritional concerns of restaurants and other types of food service operations Includes health and nutrition, evaluation and use of popular and commercial nutrition information, carbohydrates, lipids, proteins, vitamins, minerals, water, energy metabolism/balance, and nutrition principles and the life cycle Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
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CUL 115: Food Service Sanitation and Safety
3.00 Credits
Pima Community College
Credit Hours: 300 Theory and practice of food service safety and sanitation Includes creating a safe food service environment, food- borne illnesses, Hazard Analysis Critical Control Points, sanitation in the purchasing, receiving and storage of food, sanitation in the preparation and service of food, maintaining sanitary facilities and equipment, safety and accident prevention, and legal requirements for food service safety and sanitation Reviews legal elements of food service sanitation based on requirements and recommendations of Pima County Health Department Prerequisite(s): Course Corequisites: Offered: Fall, Spring
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CUL 126: Applied Mathematics for Food
3.00 Credits
Pima Community College
Credit Hours: 100 Fundamentals of cost controls Includes an introduction to profit and loss, balance sheet and net worth statements, measurement and conversions, recipe conversions, unit and recipe costing, yield tests, inventory and food cost percentages, controlling food costs, and menu pricing Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
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CUL 130: Hot Foods I
3.00 Credits
Pima Community College
Credit Hours: 300 Introduction to all facets of hot foods Includes classical stocks, sauces, soups, liaisons: roux and starches, cooking techniques, preparation of vegetables, and butchering Prerequisite(s): Course Corequisites: CUL 150, CUL 160 Offered: Fall, Spring
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CUL 140: Culinary Principles
3.00 Credits
Pima Community College
Credit Hours: 300 Introduction to the background of culinary work Includes professionalism, job responsibilities, tools and equipment, knives and knife skills, stocks, sauces, principles of cooking, food service vocabulary, then menu, food tasting, herbs and spices, chocolate, and vegetables Prerequisite(s): Course Corequisites: Offered: Fall, Spring
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CUL 150: Garde Manger I
3.00 Credits
Pima Community College
Credit Hours: 300 Introduction to the fundamentals of Garde Manger Includes care of equipment, dressings: emulsified/non-emulsified, knife skills, basic sandwiches, herbs and spices, salad greens, and commercial cooking techniques Prerequisite(s): Course Corequisites: CUL 130, CUL 160 Offered: Fall, Spring
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CUL 160: Bakery and Pastry Production I
3.00 Credits
Pima Community College
Credit Hours: 300 Theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen Includes planning, ordering and scheduling for bakeshop production, safety and sanitation, bakery and pastry vocabulary, ingredients, yeast breads, quick breads, quick breads, creams and custards, dough, cakes, filling, and frostings, cookies and brownies, and elementary plating, decorating and garnishing techniques Prerequisite(s): Course Corequisites: CUL 130, CUL 150 Offered: Fall, Spring
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CUL 161: Cake Decorating and Candy Making
3.00 Credits
Pima Community College
Credit Hours: 300 Basic principles and methods of cake decorating and candy making Includes history of cakes, selection of ingredients, cooking procedures, cake assembly, and presentation Also includes techniques for creating wedding cakes and holiday delectables Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
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CUL 170: Dining Room Operations
3.00 Credits
Pima Community College
Credit Hours: 200 Theory and practice of operating a casual dining room preparation and guest service, proper etiquette for service and clearing, wine and beverage sales and service, salesmanship, and serving the public Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
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