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Klamath Community College    
 
    
 
  Sep 23, 2017
 
Catalog 2017-18

Course Descriptions


 

Culinary Arts

   •  CUA 101 - Intro to the Foodservice Industry
   •  CUA 102 - Safety & Sanitation
   •  CUA 103 - Kitchen Production Skills I
   •  CUA 103L - Kitchen Production Skills I Lab
   •  CUA 104 - Essentials of Dining Room Service
   •  CUA 110 - Fundamentals of Baking
   •  CUA 111 - Purchasing & Cost Controls
   •  CUA 120 - Kitchen Production Skills II
   •  CUA 120L - Kitchen Production Skills II Lab
   •  CUA 125 - Restaurant Accounting
   •  CUA 130 - Kitchen Production Skills III
   •  CUA 130L - Kitchen Production Skills III Lab
   •  CUA 131 - Pantry & Salads
   •  CUA 131L - Pantry & Salads Lab
   •  CUA 140 - Culinary Management I
   •  CUA 141 - Culinary Management II
   •  CUA 201 - Contemporary Desserts & Baking Essentials
   •  CUA 202 - World Hors d'oeuvers & Specialty Breads
   •  CUA 210 - Advanced Culinary Applications
   •  CUA 211A - Beverage Arts
   •  CUA 211B - Beverage Arts
   •  CUA 211C - Beverage Arts
   •  CUA 220 - Culinary Arts Mastery
   •  CUA 230 - Comprehensive Culinary Entrepreneur
   •  CUA 240 - Sustainable Dining
   •  CUA 280 - Culinary Management Practicum
   •  CUA 281 - Chef Practicum