Hennepin Technical College (Source ID 010491)2006–2007 CatalogCulinary Arts (CULA) |
At the University of Minnesota Duluth |
|||||
| Course # | Description | Credits | Equivalent Course | Fulfills requirements for | ||
| Liberal Education Category ** |
Cultural Diversity ** |
International Perspective ** |
||||
| 1105 | Introduction to Culinary Arts | 3 | No Transfer | |||
| 1115 | Food Service Sanitation and Safety | 2 | No Transfer | |||
| 1125 | Basic Baking and Pastry | 3 | No Transfer | |||
| 1135 | Basic Pantry and Grade Manger | 3 | No Transfer | |||
| 1145 | Protein Fabrication and Charcuterie | 1 | No Transfer | |||
| 1155 | Basic Cooking Principles and Processes | 4 | No Transfer | |||
| 1160 | Basic Sugar Work (see 2004–2005 Catalog) | 2 | No Transfer | |||
| 1161 | Advanced Sugar Work | 3 | No Transfer | |||
| 1200 | Garde Manger | 1 | No Transfer | |||
| 1210 | Baking Production Foods | 4 | No Transfer | |||
| 1220 | Pantry Production Foods | 4 | No Transfer | |||
| 1230 | Range Production Foods | 4 | No Transfer | |||
| 1240 | Dining Room Service | 4 | No Transfer | |||
| 1301 | Culinary Arts Nutrition | 2 | No Transfer | |||
| 1311 | Supervisory Management | 2 | No Transfer | |||
| 1321 | Decorative Work and Showpieces | 2 | No Transfer | |||
| 1331 | Purchasing and Menu Design | 2 | No Transfer | |||
| 1340 | Quantity Foods and Internship | 2 | No Transfer | |||
| 1501 | Seasonal/Specialty Menus and Wines | 3 | No Transfer | |||
| 1510 | Topics of Global Cuisine | 3 | No Transfer | |||
| 1515 | Cooking with Ale and Lager | 2 | No Transfer | |||
| 1520 | Cuisine of the Americas | 3 | No Transfer | |||
| 2000 | American Culinary Federation Certification | 0 | No Transfer | |||
| 2100 | Guest Service Management | 3 | No Transfer | |||
| 2110 | Hospitality Markeing and Sales | 3 | No Transfer | |||
| 2120 | Catering Management | 3 | No Transfer | |||
| 2140 | Food, Beverage and Labor Cost Controls | 3 | No Transfer | |||
| 2150 | Bar and Beverage Management | 3 | No Transfer | |||
| 2160 | Hospitality Law | 3 | No Transfer | |||
| 2170 | Facilities Design and Maintenance | 3 | No Transfer | |||
| 2200 | Food and Beverage Management Externship | 3 | No Transfer | |||
Transfer manuals are intended to be guidelines for faculty, staff, and students to determine UMD course equivalents and are subject to change; consult department for further information. For degree requirements, see the University of Minnesota Duluth Catalog.
# While a course may not apply to a particular UMD major, minor, or liberal education requirement, all credits earned within the University of Minnesota system count toward the total number of credits required to earn a degree at UMD. Consult department; a course syllabus will be required.
* Consult department; may require course syllabus.
** Liberal Education/Cultural Diversity/International Perspective