Minneapolis Community & Technical College (Source ID 002362)2007–2008 CatalogCulinary Arts (CULA) |
At the University of Minnesota Duluth |
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| Course # | Description | Credits | Equivalent Course | Fulfills requirements for | ||
| Liberal Education Category ** | Cultural Diversity ** | International Perspective ** | ||||
| 1100 | Introduction to Food Service | 3 | No Transfer | |||
| 1104 | Introduction to Pantry | 2 | No Transfer | |||
| 1106 | Introduction to Baking | 3 | No Transfer | |||
| 1107 | Purchasing, Receiving and Cost Control | 3 | No Transfer | |||
| 1109 | Food Service Sanitation | 2 | No Transfer | |||
| 1110 | Food Service Nutrition | 3 | No Transfer | |||
| 1151 | Introduction to Table Service | 2 | No Transfer | |||
| 1152 | Casual Dining Food Production 1–Cold Food | 3 | No Transfer | |||
| 1153 | Casual Dining Food Production 2–Hot Food | 3 | No Transfer | |||
| 1154 | Basic Meat, Fish, and Poultry Principles | 2 | ||||
| 1156 | Menu Design | 1 | ||||
| 2101 | Advanced Pantry Production | 3 | ||||
| 2102 | Ala Carte Food Preparation | 3 | ||||
| 2103 | Advanced Pastry and Baking | 3 | ||||
| 2104 | Advanced Dining Room Service | 3 | ||||
| 2501 | Supervisory/Management | 2 | ||||
| 2502 | Garde Manger | 3 | ||||
| 2503 | Pastry Arts | 3 | ||||
| 2504 | Buffet, Banquet, and Catering Methods | 3 | ||||
| 2998 | Directed Study | – | ||||
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