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CL141
Syllabus
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Syllabus
Recipes
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Chef Critiques
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Week 1- New England
Week 2-Mid-Atlantic States
Week 3-Deep South
Week 4-Floribbean
Week 5-Cajun & Creole
Week 6-Central Plains
Week 7-Tex-Mex
Week 8-Southwest
Week 9-California
Actual Recipes
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Week 1-New England
Week2-Mid-Atlantic
Week 3-Deep South
Week 4-Floribbean
Week 5-Cajun & Creole
Week 6-Central Plains
Week 7-Tex-Mex
Week 8-Southwest
Week 9-California
CL255
Syllabus
Lecture Notes
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Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
Week 10
Homework
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Mission Statement
Org. Chart
Non-Alcoholic Beverages
Wine List
Cocktails
Dining Room Layout
China, Glass, Silver
Handouts
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Sales Forecast Form
Syllabus Addendum
Webliography
BP101
Syllabus
Recipes
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Country Biscuits
Muffins
Baguette
Potato Cheddar Cheese Bread
Challah
Croissant
Chocolate Chip Cookies
Poolisch
Fougasse
Pita Bread
Brioche
Puff Pastry
Pizza Dough
Pecan Sticky Buns
Things I have learned
Asian Cuisine
Syllabus
Recipes
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Week 1- Korean
Week 2-
Week 3-Japanese
Week 4-Northern Chinese
Week 5-Eastern Chinese
Week 6-Western Chinese
Week 7-Southern Chinese
Week 8-Indonesia
Week 9-Thailand
Critiques
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Week 1- Korean
Week 2-
Week 3-Japanese
Week 4-Northern Chinese
Week 5-Eastern Chinese
Week 6-Western Chinese
Week 7-Southern Chinese
Week 8-Indonesia
Week 9-Thailand
Regional Reports
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Korea
Japan
Northern China
Eastern China
Southern China
Western China
Indonesia
Thailand
Vietnam
Latin Cuisine
Syllabus
Recipes
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Week 1- Mexico
Week 2-Mexico
Week 3-Mexico
Week 4-South America
Week 5-South America
Week 6-South America
Week 7-Caribbean
Week 8-Caribbean
Week 9-Caribbean
Critiques
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Week 1- Mexico
Week 2-Mexico
Week 3-Mexico
Week 4-South America
Week 5-South America
Week 6-South America
Week 7-Caribbean
Week 8-Caribbean
Week 9-Caribbean
Regional Reports
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Jalisco, Mexico
French Guiana
Aruba
Garde Manger
Syllabus
Recipes
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Week 1-Curing, smoking, pickling
Week 2-Salads and Dressings
Week 3-Cold Soups and Sandwiches
Week 4-Appetizers, Hors d Oeuvres, Canapes,
Week 5-Sausages and Forcemeats
Week 6-Pates and Terrines
Week 7-Terrines, Aspics, Chaud-Froid and Cheese
Week 8-Crudites, Deli, Fruit, and Cheese Platters
Week 9-Display Trays
Critiques
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Week 1- Curing, smoking, pickling
Week 2-Salads and Dressings
Week 3-Cold Soups and Sandwiches
Week 4-Appetizers, Hors d Oeuvres, Canapes,
Week 5-Sausages and Forcemeats
Week 6-Pates and Terrines
Week 7-Terrines, Aspics, Chaud-Froid and Cheese
Week 8-Crudites, Deli, Fruit, and Cheese Platters
Week 9-Display Trays
Intro. to Baking and Pastry
Syllabus
Ingredient Report
Weekly Recipes
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Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
Pictures
Jason Brady's E-notebook
All homework was related to Project