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- Fundamental Skills of Culinary Arts II
Fundamental Skills of Culinary Arts II CUUL 1003
4 CreditsWeekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 0
Pre-requisite(s): None
Co-requisite(s): None
Fundamental Skills of Culinary Arts II is designed to create a complete foundation and understanding of Culinary Arts and how it relates to baking principles, nutrition, and applies the concepts to a restaurant setting. Building from techniques and skills learned in Foundation of Culinary Arts I, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.
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Professional Services
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Uncategorized
- Introduction to Barber/Styling Implements
- Sterilization, Sanitation, and Bacteriology
- Introduction to Haircutting and Shampooing
- Haircutting and Shampooing I
- Haircutting and Shampooing II
- Haircutting/Basic Styling
- Shaving
- Science: Anatomy and Physiology
- Introduction to Color Theory/Color Application
- Chemical Restructuring of Hair
- Introduction to Chemical Restructuring of Hair
- Advanced Chemical Restructuring of Hair
- Advanced Haircutting/Styling
- Advanced Haircutting and Styling I
- Advanced Haircutting and Styling II
- Structures of Skin, Scalp, Hair, & Facial Treat.
- Barber/Styling Practicum and Internship
- Shop Management/Ownership
- Introduction to Cosmetology Theory
- Chemical Texture Services
- Hair Care and Treatment
- Haircutting
- Styling
- Hair Color
- Fundamentals of Skin Care
- Nail Care and Advanced Techniques
- Physical Hair Services Practicum
- Hair Services Practicum I
- Hair Services Practicum II
- Hair Services Practicum III
- Hair Services Practicum IV
- Salon Management
- Skin and Nail Care Practicum
- Nail Care I
- Nail Care II
- Introduction to Criminal Justice
- Corrections
- Principles of Law Enforcement
- Probation and Parole
- Police Patrol Operations
- Criminal Justice Administration
- Police Officer Survival
- Methods of Criminal Investigation
- Crime Scene Processing
- Community-Oriented Policing
- Criminal Law for Criminal Justice
- Introduction to Forensic Science
- Applications in Introductory Forensics
- Report Writing
- Ethics/Cultural Perspectives for Criminal Justice
- Constitutional Law for Criminal Justice
- Criminal Procedure
- Criminology
- Juvenile Justice
- Criminal Justice Practicum
- Criminal Justice Internship/Externship
- Homeland Security
- Cybercrime Investigations
- Criminal Courts
- Written Communication in Criminal Justice
- Fundamentals of Commercial Driving
- Combination Vehicle Basic Operation and Range Work
- Combination Vehicle Advanced Operations
- Fundamentals of Culinary Arts
- Fundamental Skills of Culinary Arts
- Fundamental Skills of Culinary Arts I
- Fundamental Skills of Culinary Arts II
- Fundamental Skills of Culinary Arts III
- Culinary Safety and Sanitation
- Principles of Cooking
- Fundamentals of Restaurant Operations
- Baking Principles
- Garde Manger
- Culinary Nutrition and Menu Development
- Basic Nutrition
- Culinary Practicum
- Advanced Baking and International Cuisine
- Contemporary Cuisine
- Principles of Culinary Leadership
- Management of Food Service Operations
- Human Resource Management
- Nutrition & Management
- Introduction to Design
- Vector Graphics
- Raster Imaging
- Introduction to Media Technology
- Identity Design
- Page Layout
- Publication Design
- Advertising and Promotional Design
- Prepress and Output
- Introduction to the Printing Industry
- Basic Printing Operations
- Intermediate Printing and Finishing Operations
- Advanced Printing and Post Production Operations
- Practicum/Internship I
- Practicum/Internship II
- Practicum/Internship III
- Practicum/Internship IV
- Exit Review
- Introduction to Early Childhood Care and Education
- Child Growth and Development
- Health, Safety and Nutrition
- Curriculum and Assessment
- Creative Activities for Child
- Early Childhood Care and Education Practicum
- Professionalism-CDA Certification Preparation
- Language and Literacy
- Math and Science
- Exceptionalities
- Social Issues and Family Involvement
- Guidance and Classroom Management
- Early Childhood Care and Education Internship
- Early Childhood Care and Education Internship I
- Early Childhood Care and Education Internship II
- Paraprofessional Methods and Materials
- Paraprofessional Role and Practice
- Program Administration and Facility Management
- Personnel Management
- Infant/Toddler Development
- Infant/Toddler Group Care and Curriculum
- Family Child Care Program Management
- Family Child Care Business Management
- Early Adolescent Development
- Designing Programs for School Age Children
- Classroom Strategies for Exceptional Children
- Exploring Your Role in Exceptional Environment
- Circuit Analysis I
- Introduction to Esthetics
- Anatomy and Physiology of the Skin
- Skin Care Procedures
- Electricity and Facial Treatments with Machines
- Advanced Skin Care
- Color Theory and Makeup
- Esthetics Practicum I
- Esthetics Practicum II
- Introduction to Forestry and Natural Resources
- Forest Surveying and Mapping
- GPS/GIS Aerial Photography
- Introduction to Forensic Science
- Death Investigation
- Victimology
- Latent Print Examination
- Basic Firefighter-Emergency Services Fundamentals
- Basic Firefighter - MODULE I
- Basic Firefighter - MODULE II
- Fire and Life Safety Educator I
- Fire Prevention, Preparedness and Maintenance
- Introduction to Technical Rescue
- Fireground Operations
- Introduction to the Fire Service
- Fire Administration Supervision and Leadership
- Firefighting Strategy and Tactics
- Fire Service Instructor
- Hazardous Materials Operations
- Fire Prevention and Inspection
- Fire Service Safety and Loss Control
- Fire Administration Management
- Fire Service Hydraulics
- Fire Protection Systems
- Fire Service Building Construction
- Incident Command
- Fire and Arson Investigation
- Horticulture Science
- Woody Ornamental Plant Identification
- Herbaceous Plant Identification
- Greenhouse Management
- Landscape Installation
- Landscape Construction
- Nursery Production and Management
- Landscape Design
- Landscape Installation
- Pest Management
- Landscape Management
- Horticulture Business Management
- Environmental Horticulture Internship
- Plant Production and Propagation
- Irrigation
- Turfgrass Management
- Soils
- Small Gas Engine Repair and Maintenance
- Computer-Aided Landscape Design
- Interiorscaping
- Intro. to Hotel/Restaurant/Tourism Management
- Travel Industry and Travel Geography
- Business Etiquette and Communication
- Hotel Operations Management
- Event Planning
- Food and Beverage Management
- Hospitality Marketing
- Hospitality Law
- Supervision/Leadership in the Hospitality Industry
- Internship
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Notice and Responsibilities Regarding this Catalog
The information in this College Catalog and Student Handbook accurately reflects current policies and procedures at the time of publication. Students are admitted to the College under and are subject to the provisions of the WGTC Catalog and Student Handbooks for the term they initially enroll. Students in all programs are admitted under and are subject to the provisions of the College Catalog and Student Handbook and applicable addendums for the term they are admitted to the program at Wiregrass Georgia Technical College. If for any reason a break in enrollment occurs, students must reapply and satisfy the College Catalog and Student Handbook requirements for the term of their re-entry to any program. The provisions of this catalog are not to be regarded as an irrevocable contract between Wiregrass Georgia Technical College and the student. The College reserves the right to change any provision or requirement at any time.
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- President's Message
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- Technical Standards for Allied Health
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Alumni, former students, or current students requiring an archived catalog prior to the ones listed above can email the Office of the Registrar at registrar@wiregrass.edu or call (229) 259-5536.
