CULI 153 - Culinary Arts III

Institution:

Harrisburg Area Community College-Harrisburg

Subject:

Description:

Introduces students to a variety of regional and world foods. This lecture and laboratory course examines local cooking methods, culinary specialties, and indigenous ingredients and products. Students develop weekly presentations identifying cultural, topographical, and social circumstances that have created diverse regional cuisines. This course also outlines advanced charcuterie and garde manger techniques. A class project that involves conceptualizing, preparing and executing an eight-course served dinner is included. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 153 and CULI 206 throughout the duration of the semester. A course fee is required. Prerequisite: CULI 143 and CULI 205 with grades of C or higher. Corequisite: CULI 206.

Credits:

5.00

Credit Hours:

Prerequisites:

( CULI 143 or HRIM 143 )

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hacc.edu

Phone Number:

(717) 780-2300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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