27 courses with the subject CULA, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
Functions with whole numbers, fractions, decimals, and percentages are covered and applied to food service problems. Special problems of menu pric
This course is designed to introduce the foodservice industry, its history, organization, the importance of safety/sanitation and the ca
Course Credits: 2
Course Credits: 4
This course is designed to give the student fundamental knowledge, skills and understanding in the preparation of various types of salads, cold d
This course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat,
This course is offered as Pass/No Credit (P/NC). This course is designed to give the student knowledge, skill and understanding in the v
This course introduces students to the fundamental skills, techniques, and theory essential to the art of baking and pastry. Focus will be on ha
This course focuses on providing the student in-depth knowledge and skills in preparing a variety of creams, custards, mousses, meringues, b
This course focuses on providing students advanced skills and comprehension of artisan bread making. Topics covered are different flours
This course focuses on providing the student in-depth knowledge of the principles of decorative product preparation and its presentation. Top
This course is designed to give students a better understanding of traditional and contemporary pastry techniques from local and global region
This course focuses on providing students in-depth knowledge of the principles of decorative product preparation and its presentation. Topics covered include, but are n
The study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function,
Principles of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decoratin
This course is designed to apply the principles of menu planning and layout to the development of menus for a variety of types of facili
This course is designed to develop an understanding of the overall concept of purchasing and receiving practices in quality foodservice op
This course examines the detailed operation of a restaurant dining room. Topics include types of table service, dining room organization and table
This course is designed to give the student advanced knowledge, skills and understanding in the preparation of various types of salads/salad dress
This course is designed to give the student advanced knowledge, skill, and understanding of stocks, sauces, soups, meat, poultry, fish, shellf
This course is designed to prepare for the transition from employee to supervisor. To evaluate styles of leadership and develop skills in human relat
This course focuses on the management of both alcoholic and non-alcoholic beverages and the legal and liability issues involved with them. Product k
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This course is intended to give students a better understanding of the cuisines, major and minor, famous and less so, of the different region
This course is designed to give the student advanced knowledge, skills and understanding of off-premise and on-premise catering as a branch of the
This course focuses on providing students advanced comprehension of special dietary needs that should be considered when preparing bakery and
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Source: Hennepin Technical College's catalog, linked per course · table learning_unit · CourseShelf publish 61
