Saint Paul College (Source ID 005533)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 ** | ||||
| 1400 | Culinary Basics 1 | 3 | No Transfer | |||
| 1410 | Basic Baking (see 2006–2007 Catalog) | 2 | No Transfer | |||
| 1420 | Culinary Basics 2 | 4 | No Transfer | |||
| 1430 | Basic Range (see 2006–2007 Catalog) | 2 | No Transfer | |||
| 1440 | Breakfast | 1 | No Transfer | |||
| 1450 | Meat Fabrication | 2 | No Transfer | |||
| 1460 | Basic Menu Production | 2 | No Transfer | |||
| 1470 | Food Service Sanitation | 2 | No Transfer | |||
| 1480 | Nutrition | 2 | No Transfer | |||
| 1490 | Food Service Math | 2 | No Transfer | |||
| 1510 | Commercial Bakery Production | 2 | No Transfer | |||
| 1520 | Commercial Pantry Production | 2 | No Transfer | |||
| 1530 | Commerical Range Production | 2 | No Transfer | |||
| 1535 | Catering | 1 | No Transfer | |||
| 1540 | Food Service Supervisory Management | 2 | No Transfer | |||
| 1550 | Grill/Short Order Cooking | 2 | No Transfer | |||
| 1560 | Food/Beverage/Labor Cost Control | 3 | No Transfer | |||
| 1570 | Basic Cake Decorating | 2 | No Transfer | |||
| 1600 | Professional Introduction to Wine | 2 | No Transfer | |||
| 1610 | Flavor Dynamics of Wine | 2 | No Transfer | |||
| 1620 | Professional Wine Service | 1 | No Transfer | |||
| 1630 | Strategies for Pairing Wine with Food | 2 | No Transfer | |||
| 1640 | Wine Marketing | 2 | No Transfer | |||
| 2410 | Restaurant Operations Theory | 2 | No Transfer | |||
| 2411 | Restaurant Operations Lab 1 | 3 | No Transfer | |||
| 2412 | Restaurant Operations Lab 2 | 3 | No Transfer | |||
| 2420 | Service | 2 | No Transfer | |||
| 2430 | Advanced Foods and Wine Appreciation | 2 | No Transfer | |||
| 2440 | Ice Carving | 1 | No Transfer | |||
| 2450 | Advanced Cake & Pastry | 2 | No Transfer | |||
| 2460 | Classical Buffet | 3 | No Transfer | |||
| 3630 | Artisan Breads and Specialty Doughs | 3 | No Transfer | |||
| 3640 | Fundamentals of Charcuterie | 3 | No Transfer | |||
| 3650 | Organic and Sustainable Foods | 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