Pulaski Technical College

Course Descriptions

BAKING

BAK 1301. Baking I
This course is an introduction to the theory and technique of baking and pastry arts. Basic concepts, units of measure, tools and materials, techniques and formulas are included. Discussions and demonstrations cover basic baking to advanced techniques. Breads, sweet doughs, choux paste, pies and mousses are also covered. Any required developmental education courses must be successfully completed before taking this course. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1302. Basic Pastry Techniques
This course covers the fundamentals of pies, cobblers, crisps, quick breads, doughs, fillings and creams. Students practice mixing and production methods. Prerequisite: BAK 1301 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1303. Cakes and Cake Decorating
Students learn fundamental cake theory including all mixing methods. Students produce a variety of cakes and learn basic decorating techniques. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1304. Baking II
Students learn classical and modern plating techniques. Organization is stressed and students experience mass pastry production. Prerequisite: BAK 1301 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1305. Candies and Chocolate
This course teaches students all aspects of chocolate work including tempering, molding and shaping chocolate. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1306. Artisan Breads, Yeast Breads, Flatbreads, Crackers and Rolls
Students learn artisan bread making techniques, including mixing, shaping and baking. Students gain a fuller understanding of yeast baking. Prerequisite: BAK 1301 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1307. Centerpiece Cake Production
Building on earlier cake knowledge, students are taught how to make showcase cakes. Advanced design methods are explored. Students’ final project includes one centerpiece cake. Prerequisite: BAK 1303 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 2301. Baking Science
This course provides students an understanding of the science of baking and how different reactions between ingredients, temperatures and equipment affect the final products. Prerequisite: BAK 1301. 2 lecture hours and 4 lab hours (3 credit hours/special course fee)

BAK 2302. Advanced Pastry Techniques
This course covers the advanced methods used in baking and pastry, filled and assembled cakes and tortes, Bavarians, individual pastries, soufflés and décor and French pastries. Prerequisites: CUL 1302, BAK 1301, BAK 1302, and BAK 1304. 2 lecture hours and 4 lab hours (3 credit hours/special course fee)

BAK 2303. Advanced Wedding Cake Production
This course engages the student in advanced, handmade production of roll fondant, gum paste decorating and pastillage, marzipan, isomalt and pipe techniques. Successful completion of this course will provide the student with necessary skills to acquire and excel in a job as an advanced wedding cake baker/decorator. Prerequisites: BAK 1301, BAK 1303, BAK 1304, and BAK 1307. 2 lecture hours and 4 lab hours (3 credit hours/special course fee)

CULINARY ARTS

CUL 1301. Applied Foodservice Sanitation
This course presents safety and sanitation in the food service workplace, custom designed for the culinary professional. It meets the requirements set forth by the American Culinary Federation for 30 continuing education hours. Any required developmental education courses must be successfully completed before taking this course. 3 lecture hours, 45 contact hours. (3 credit hours)

CUL 1302. Food Production I
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain and pasta cookery. Any required developmental education courses must be successfully completed before taking this course. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1303. Food Production II
This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain and potato cookery as well as an introduction to the preparation of poultry, beef and pork. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1304. Stocks, Sauces and Soups
This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop his or her skill as a classical chef. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1305. Garde Manger
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students learn to prepare canapés, hot and cold hors d'oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1306. Culinary French
This elective course is designed to help students develop a basic proficiency in culinary French terms, names and phrases to improve students’ writing, spelling, speaking and definitions. This is an elective course and does not meet fine arts requirements for any certificate or degree. This course is not transferable for core French classes. 3 lecture hours.(3 credit hours)

CUL 2302. Food Production III
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato cookery and an introduction to the preparation of game, fish, shellfish, lamb and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered. Prerequisites: CUL 1302 and CUL 1303, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2303. Meat and Seafood
This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling and storing meat, as well as techniques for fabricating cuts for professional kitchens. This
course also covers an introduction of the principles of receiving, identifying, fabricating and storing seafood. Identification involves round fish, flat fish, crustaceans and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2304. Banquets and Catering
This course teaches students how to cook for large groups. Students learn organizational skills for translation of recipes to large-scale events such as wine dinners, wedding receptions and rehearsals, graduation parties and other events. Buffet-style service including sanitation,
presentation and proper flow of food are covered. Plated dinners for 150 and more are taught. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2305. Food Production IV
Students demonstrate their practical knowledge through rotating stations in our culinary kitchen in this course. Students plan, cook and plate meals. Prerequisites: CUL 1302, CUL 1303 and CUL 2302, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2306. American Regional Cuisine
This course examines regional trends. Northwestern, Southern, Central, Coastal and Eastern American foods are explored, while the interconnection between cookery and immigration patterns is taught. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4
lab hours. (3 credit hours/special course fee)

CUL 2307. Healthy Foods/Nutrition
This course discusses the contemporary issues facing our country including food insecurity, obesity and the diabetes crisis, and discusses the role chefs can play in creating a healthy food culture. Specific diets are discussed, and students examine the role a chef could assume in school cafeterias and hospital settings. 3 lecture hours. (3 credit hours)

CUL 2308. Breakfast Cookery
This course is an introduction to the basic skills necessary to prepare breakfast in a food service operation. Students learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat and potatoes. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2309. Culinary Competition I
This course is open to students who have completed two semesters and pass a practical skills test. This course prepares students for culinary competitions at the regional and/or national level. Prerequisite: CUL 1302 and CUL 1303, BAK 1301, or permission of instructor. 1 lecture hour, 2 lab hours, 88 contact hours. (3 credit hours/special course fee)

CUL 2310. International Cuisine
Students prepare, taste, serve, and evaluate traditional, regional dishes of Europe. Emphasis is placed on ingredients, flavor profiles, preparations and techniques representative of the cuisines of the Middle East, Spain, France and Eastern Europe. Prerequisite: CUL 1302 or
permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2311. Culinary Apprenticeship One
This capstone course gives students practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Students enrolled in the ACF Central Arkansas Chapter Apprenticeship Program must complete 4, 000 on-the-job training hours in various competency areas and must enroll in the class each semester they are in the Apprenticeship Program. Program faculty work with the employer in providing relevant work experiences and in evaluating the student’s performance. Prerequisites: Consent of program director/instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2312. Culinary Apprenticeship Two
This capstone course gives students practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Students enrolled in the ACF Central Arkansas Chapter Apprenticeship Program must complete 4, 000 on-the-job
training hours in various competency areas and must enroll in the class each semester they are in the Apprenticeship Program. Program faculty work with the employer in providing relevant work experiences and in evaluating the student’s performance. Prerequisites: Consent of program director/instructor. Prerequisites: CUL 2311. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2313. Culinary Apprenticeship Three
This capstone course gives students practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Students enrolled in the ACF Central Arkansas Chapter Apprenticeship Program must complete 4, 000 on the job
training hours in various competency areas and must enroll in the class each semester they are in the Apprenticeship Program. Program faculty work with the employer in providing relevant work experiences and in evaluating the student’s performance. Prerequisites: CUL 2312. 2 lecture hours, 4 lab hours. (3 credit hours/ special course fee)

CUL 2314. Culinary Apprenticeship Four
This capstone course gives students practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Students enrolled in the ACF Central Arkansas Chapter Apprenticeship Program must complete 4,000 on the job training hours in various competency areas and must enroll in the class each semester they are in the Apprenticeship Program. Program faculty work with the employer in providing relevant work experiences and in evaluating the student’s performance. Prerequisites: CUL 1213. 2 lecture hours, 4 lab hours. (3 credit hours/ special course fee)

CUL 2315. Culinary Apprenticeship Five
This capstone course gives students practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Students enrolled in the ACF Central Arkansas Chapter Apprenticeship Program must complete 4,000 on the job training hours in various competency areas and must enroll in the class each semester they are in the Apprenticeship Program. Program faculty work with the employer in providing relevant work experiences and in evaluating the student’s performance. Prerequisites: CUL 1214. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2316. Culinary Apprenticeship Six
This capstone course gives students practical experience in a workplace environment that is closely related to classroom theory and lab educational goals. Students enrolled in the ACF Central Arkansas Chapter Apprenticeship Program must complete 4, 000 on the job
training hours in various competency areas and must enroll in the class each semester they are in the Apprenticeship Program. Program faculty work with the employer in providing relevant work experiences and in evaluating the student’s performance. Prerequisites: CUL 1215. 2 lecture hours, 4 lab hours. (3 credit hours/ special course fee)

CUL 2317. Cuisines of the Southern United States
This course explores the culinary traditions of different regions of the American South including the Tidewater, Low County, Appalachian, Deep South, Mid-South, Southern Louisiana and Texas regions. Prerequisites: CUL 1301 and CUL 1302, or permission of the instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2319. Culinary Competition II
This course is open to students who have completed two semesters and pass a practical skills test. This course prepares students for culinary competitions at the regional and/or national level. Prerequisites: CUL 1301, 1302, 1303, and BAK 1301, and permission of
instructor, CUL 2309. 2 lecture hours/ 4 lab hours. (3 credit hours/special course)

CUL 2322. French Regional Cuisine
Each region of France is proud of its specialty dishes. This course will teach students how to make the specialty dishes of selected regions, providing a foundational repertoire of French regional cuisine. Technique will be learned according to the French tradition, maintaining
authentic flavors and presentation. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2323. Restaurant Patisserie
This class offers recipes and techniques for the creation of individually plated desserts that are as beautiful to the eye as they are to the palate. Special emphasis will be on finishing: creating structural appeal in plating and complementing with sauces, coulis and garnishes
to enhance the base recipe flavors. Prerequisite: CUL 1302, BAK 1301 and BAK 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2320. Culinary Competition III
This course is open to students who have completed two semesters and pass a practical skills test. This course prepares students at the regional and/or national level. Prerequisites: CUL 1301, 1302, 1303 and BAK 1301, permission of instructor and CUL 2319. 2 lecture hours/ 4 lab hours. (3 credit hours/special course fee)

CUL 2321. Culinary Competition IV
This course is open to students who have completed two semesters and pass a practical skills test. This course prepares students at the regional and/or national level. Prerequisites: CUL 1301, 1302, 1303 and BAK 1301, permission of instructor and CUL 2320. 2 lecture hours/ 4 lab hours. (3 credit hours/special course fee)

CUL 2324. Food Preservation History
This course covers the history of food preserving starting with English cookery methods of the 17th century. This class explores Martha Washington’s Booke of Cookery from 1799 to Amelia Simmons first American cookbook of 1796. Their methods over the centuries
have uses in our modern Garde Manger kitchens today. This class will perfect the students’ knowledge and skills in food preservation techniques throughout our history. (3 credit hours)

CUL 2325 Canning Freezing, Drying and Preserving
This course covers what one needs to know to get started in canning and preserving foods. It will include the tradition of canning and preserving, how to get started, deciding what to can and preserve, and how to make jams, jellies, condiments, beverages, and how to preserve
herbs, meats and seafood. The course will explore the various methods of canning and preserving, water bath, pressure canning, and equipment used in the processes. 2 lecture hours/ 4 lab hours. (3 credit hours/special course fee)

HOSPITALITY

HOS 1301. Introduction to Hospitality
This course introduces students to the broad world of hospitality and tourism and to the topics which begin to prepare them for managerial careers in these fields. Any required developmental education courses must be successfully completed before taking this course.
3 lecture hours. (3 credit hours)

HOS 1302. Product ID and Quantity Food Purchasing
Students learn to identify and evaluate food service products in this course. Emphasis is placed on the selection and specification requirements for purchasing the major types of foods, beverages and non-food items. Principles of product identification, proper receiving methods, storing, issuing of inventory items and inventory control are covered. Any required developmental education courses must be successfully completed before taking this course. Prerequisite: CUL 1302 or permission of instructor. 3 lecture hours. (3 credit hours)

HOS 2301. Menu Design and Strategy
This is a comprehensive course teaching the fundamentals of menu planning including industrial, institutional and commercial operations, chef’s menus, banquets, restaurant, wine and spirits, special occasions, pre-fixe, ethnic, children’s, dietary and nutritional menus
for all meal periods. Students also gain an understanding of menu planning based on equipment needs, station strategy, skill level of employees and concept in conjunction with the characteristics of menus for commercial use. This course is also designed to allow the students to effectively be able to write and cost out standard recipes to use as a tool in controlling food cost and menu pricing. Merchandising and advertising to a target market are also covered. Prerequisite: CUL 1302 or permission of instructor. 3 lecture hours. (3 credit hours)

HOS 2302. The Restaurant Industry
This course provides students with the opportunity to plan, organize, staff, direct and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing and productivity. This course discusses sexual
harassment in the workplace, legal issues, staffing and proper training. It integrates material taught in other classes and results in a culminating assignment developed by each student. 3 lecture hours. (3 credit hours)

HOS 2303. Professional Beverage and Wine Studies
This course will provide the student an introduction to building a strong foundation of industry knowledge in wines, spirits, beer and specialty beverages. This will allow the opportunity to gain a deep, multi-sensory understanding of these beverages and their practical applications in the industry. Students will be given the opportunity to pass a certification from London’s Wine and Spirit Education Trust Level 1 Award in Wines. (3 credit hours)

HOS 2304. Dining Room Operations
Students learn front and back-of-the-house operation in an environment that mimics the professional kitchen. Speed, consistency, communication, organization, customer service and teamwork are emphasized. Students are cycled through stations: expediter, stewarding,
server, host, bartender, and busser. Prerequisites: HOS 1301, HOS 2302 or permission of instructor. 3 lecture hours. (3 credit hours)

HOS 2305. Food Writing and Social Media
This course focuses on communicating about food clearly and effectively, both as a reviewer/observer outside the foodservice industry and as a professional chef/restaurant owner. Students will practice food writing for traditional media (newspaper, magazines) as well as blogs and social media (Twitter, Facebook). Course will culminate in a final project that includes a blog and social media schedule appropriate for the student’s intended field of work. (3 credit hours)

HOS 2306. Practicum
Students are placed in sponsor houses to gain practical experience in various aspects of the industry. Student goals and evaluation of performance are a cooperative effort between sponsor house and a supervising faculty member. Permission of instructor required. 115
contact hours. (3 credit hours)

HOS 2307. Intermediate Wine and Spirits Studies
Intermediate Wine Studies provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industries. Students study varietals characteristics, sensory evaluation and winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principal grape varieties and regions, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits, and provide information and advice on the correct storage and service of wines and spirits. The coursework prepares students to qualify for the Wine and Spirits Education Trust Intermediate Certificate. Wine tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Prerequisite: HOS 2303 or permission of instructor. 2 lecture hours, 4 lab hours. (3
credit hours/special course fee)

HOS 2308. Advanced Wine and Spirits Studies - L3, Part 1
This course provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industries. Students study varietal characteristics, sensory evaluation and winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principal grape varieties and the regions of France, Italy, Spain and Portugal, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits, and provide information and advice on the correct storage and service of wines and spirits. This coursework in congruence with HOS 2317 will allow students the opportunity to pass and qualify for the Wine and Spirits Education Trust Level 3: Advanced Certificate. Wine tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Prerequisite: HOS 2307 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2309. Lodging Operations
This introduction to the hotel business offers a detailed study of different departments within hotel properties, including the development and classification of hotel establishments, the front office, hotel and room division operations, food and beverage operations, engineering, security, sales and marketing, night auditing, human resources and culture. 3 lecture hours.
(3 credit hours)

HOS 2310. Fundamentals of Tourism
This course provides an overview of tourism and economic development planning at the local, regional and national level. The course examines the various activities that constitute tourism, including recreation and leisure, the gaming industry, meetings, conventions and expositions, within the context of meeting the diverse needs of travelers. 3 lecture hours. (3 credit hours)

HOS 2311. Hospitality Marketing and Sales
This course focuses on convention sales and management, travel-related services, and the role of marketing in the hospitality industry. It also examines current and future trends and the effects on the local and regional economy. 3 lecture hours. (3 credit hours)

HOS 2312. Hospitality Facilities
This course covers the fundamentals of facilities planning, management and maintenance for all segments of the hospitality and tourism industries. Typical layout and design principles are examined, as well as workflow, planning for the future, funding options and franchises. 3 lecture hours. (3 credit hours)

HOS 2313. Food and Beverage Management
This introduction to food and beverage management examines culinary arts, restaurant and lodging business development. Selection, storage and service of food and beverages are covered. Special emphasis is placed on beverage controls, pricing, history, social and legal concerns and merchandising. 3 lecture hours. (3 credit hours)

HOS 2314. Resort Management
This course covers the fundamentals of facilities planning, management and maintenance for all segments of the hospitality/tourism industry. Typical layout and design principles are examined, as well as workflow, planning for the future, funding options and franchises. 3 lecture hours. (3 credit hours)

HOS 2315. Food and Wine Pairing
This course allows students to participate in focused sessions involving core knowledge of food and wine pairing. The course will examine the altered changes by food preparation, wine style, glassware, character and variety. Students learn about food compatibilities, creative ways to improve menu and wine list design and contrasting pairings. Wine tasting and evaluation labs required. Students must be at least 21 years old to enroll in this course. Prerequisite: CUL 1302 and HOS 2303, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2316. Professional Study of Spirits and Distillation, L2 This course provides a comprehensive level of focused product knowledge required to underpin job skills and competencies in bar service, restaurant management and the sales and distribution of wine and spirits. Students develop key skills in communication, application of number, self-study and information technology. Spirits tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Recommended prerequisite: HOS 2302. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2317. Advanced Wine and Spirits Studies - L3, Part 2
This course provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industries. Students study varietal characteristics, sensory evaluation and winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principal grape varieties and the regions of Europe and the New World, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits and provide information and advice on the correct storage and service of wines and spirits. This coursework in congruence with HOS 2308 will allow students the opportunity to pass and qualify for the Wine and Spirits Education Trust Level 3: Advanced Certificate. Wine tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Prerequisite: HOS 2038 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2318. Tourism Niche Studies
This class offers education about the various niches that fill the tourism industry such as culinary tourism, sports marketing, event planning, group travel, festival planning, etc. This knowledge will prepare students entering the tourism workplace with an overall proficiency in an area that is not typically available. Special emphasis will be placed on the sales and marketing of these niches. Prerequisite: HOS 2310 – Fundamentals of Tourism, 3 credit hours.

HOS 2319. Professional Mixology
This course will provide the student with the skill set and knowledge to professionally and responsibly prepare and serve mixed beverages, including traditional cocktails, beer, wine, and other beverages served in the foodservice industry. Students will have access to the mixology lab and tools, giving them a hands-on experience that will hone their multi-tasking skills, creativity, and sense of urgency. Students will be given the opportunity to pass a certification in alcohol service. 3 credit hours.

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Pulaski Technical College
3000 West Scenic Drive
North Little Rock, AR 72118
Phone: (501) 812-2200

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