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CAH F174: Vegetarian Cooking
2.00 Credits
UAF Kuskokwim Campus - Bethel
Preparation and service of vegetarian foods and balanced meals. Use of nourishing condiments will be explored. Recipes will include some seasonal, ethnic and gourmet foods; however the emphasis will be on preparing quick, healthful, tasty meatless meals.
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CAH F175: Protein Fabrication
3.00 Credits
UAF Kuskokwim Campus - Bethel
Study focuses on the identification and fabrication of protein items to include poultry, beef, veal, pork, lamb, shellfish, and finfish. Students will be introduced to the concepts of protein cookery. Emphasis is on product fabrication to practical industry applications.
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CAH F176: Techniques of Healthy Cooking
2.00 Credits
UAF Kuskokwim Campus - Bethel
Demonstrations of healthy cooking techniques employing limited quantities of salt, sugar and fat. Participants will explore the use of fresh herbs, acidity, seasonings and cooking methods to provide flavor in a healthy and nutritional way. Basic cooking skills and recipe utilization will be taught through the semester.
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CAH F177: Understanding Brewing &Ferment
1.00 Credits
UAF Kuskokwim Campus - Bethel
The student will receive an introduction to the history, science and process of brewing. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles to food. Prerequisites: Students must be 21 years of age to enroll.
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CAH F178: Inter Brewing & Fermentation
1.00 Credits
UAF Kuskokwim Campus - Bethel
Emphasis in brewing will focus on the use of adjuncts and their specific purposes. The effects they have on the brewing/fermentation process will be paramount. Focus will be on the more advanced style of brewing called partial mash. We may, time and weather permitting, brew a batch from grain. All brews done in this class will make use of adjuncts and/or grains. Prerequisites: CAH F177; student must be 21 years of age to enroll.
Prerequisite:
CAH F177 UF C-
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CAH F180: Artisan Breads
2.00 Credits
UAF Kuskokwim Campus - Bethel
Learn the fundamentals of bread making. Take simple ingredients and transform them into handcrafted fresh-baked bread. Learn how to mix, ferment, proof, and bake like a skilled artisan baker. Explore the world of breads starting with crusty French baguettes to sourdough, ciabatta, focaccia, multigrain and much more. Offered Fall
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CAH F181: International Breads
2.00 Credits
UAF Kuskokwim Campus - Bethel
Take a culinary tour around the world. Visit all the great bread baking countries and experience the diversity each place has to offer. Flaky and buttery croissants and brioche from France, sweet and fruity panettone from Italy, fresh mocha from Japan and much more! Offered Fall
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CAH F194: Trial Course
1.00 - 3.00 Credits
UAF Kuskokwim Campus - Bethel
No course description available.
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CAH F199: Culinary Arts Externship
2.00 Credits
UAF Kuskokwim Campus - Bethel
The student will complete a 240 hour externship. Student will begin to apply their education within the industry providing genuine experience that reflects the student's career goals. The student will study in an approved establishment and will be evaluated by both the employer and the instructor. Enrollment in this class will be after completing the 2nd, 3rd or 4th semester. Prerequisites: Departmental approval required.
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CAH F230: Menu Planning
1.00 Credits
UAF Kuskokwim Campus - Bethel
The importance of the menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial food service operations. Using a menu as a management tool in every area of the operation from planning the facility, purchasing food items, promoting items to customers and providing excellent service to help ensure success. The student will plan and write a variety of menus. Recommended: CAH F140; CAH F146; CAH F150.
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