b'CTE 1143 -food preparation. Prerequisite:Credit(s): 3 Fundamentals ofHRT 1114 (4,2,4) Construction andThis course provides CUT 1135 - Principles ofinformation on a study of Manufacturingnutrients as related to personal Baking health, foods and food Credit(s): 3preparation, recipe or menu Credit(s): 5modification for special This course includes basiccustomer needs, and safety, an introduction toThis course focuses onmerchandising techniques construction math, anfundamentals of baking science,associated with nutritious introduction to hand and powerterminology, ingredients,meals.(3,1,4) tools, an introduction toweights and measures, and construction drawings,formula conversion and storage. Students will prepare yeastCUT 2223 - Menu employability skills andgoods, pies, cakes, cookies, andPlanning communications. (Approximately 72.5 clockquick breads and use and care hours should be allotted in thisfor equipment. Prerequisite:Credit(s): 3 course to satisfy requirements toHRT 1114 (5,3,4) test for NCCER CoreThis course focuses on the certification.Instructors for thisCUT 1153 - Introductionprinciples and concepts of menu course must be certified as anto Culinary Artsplanning, menu formats, and NCCER Instructor.) (3,2,2)layout with regard to a wide variety of eating habits and taste Credit(s): 3 Culinary Arts (CUT)of the dining public. Emphasis will be on pricing, menu design, This course is designed as an merchandising, tools, nutritional CUT 1114 - Culinaryintroduction to the culinary arts considerations, schedules, and Principles Iindustry. The course includesprofitability. (3,3,0) discussions and industry observations to discover the Credit(s): 4opportunities, trends, problems,CUT 2243 - Dining Room and organizations in the field.Management Fundamentals of food(3,3,0) preparation and cookeryCredit(s): 3 emphasizing high standards for CUT 1513 - Garde preparation of meat, poultry,This course focuses on seafood, vegetables, soups,Manger management of a restaurant stocks, and farinaceous items.dining room including good (4,2,4)Credit(s): 3 housekeeping technique, finefood, and efficient service. It CUT 1124 - CulinaryThis course provides orientation covers French, Russian, Principles IIto garnishing, preparation ofAmerican, and English waited charcuterue items, cold foods, table service, limited service, and buffet presentation. It Credit(s): 4counter, tray, service, and explores the various duties of catering. Emphasis will be the modern garde manger. This course offers advancedplaced on staffing, scheduling, Prerequisite: HRT 1114 (3,1,4) study and application ofcontrols and skills required to Culinary Principles I to polisheffectively supervise a dining and perfect the techniques ofCUT 1613 - Nutritionroom operation. (3,2,2) food preparation and cookery emphasizing high standards for 334'