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Course Criteria
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3.00 Credits
Menu Design and Marketing
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2.00 Credits
Covers the principles of safe food-handling in the commercial foodservice environment. This course addresses the different types of microorganisms and toxins that may cause foodborne illnesses; the role that time and temperature controls play in the flow of food throughout the operation; the importance of proper food-handling and adhering to food safety systems and procedures; and the various food allergens affecting people today. This course also covers sanitary facilities and pest management, as well as the importance of employee training. Current issues in food sanitation, along with the local, state, and federal regulations that apply, are also discussed. This course meets the Pennsylvania Department of Agriculture requirement for certified food handlers. The SERVSAFE examination of the National Restaurant Association is administered.
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3.00 Credits
Food Purchasing
Prerequisite:
CULI 102
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3.00 Credits
Introduces students to the logistics of catering, including legal regulations, menu selection, client relations, and costing. The course also serves as an introduction to the use of edible garnishes to enhance food presentations and to the selection, preparation, serving, and storage of hors d'oeuvres as used in food service operations. The course is conducted through demonstration, visuals, and hands-on experience. Participation in a catering event may be required. Students must purchase an approved uniform. A course fee is required.
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3.00 Credits
Dining Room Management
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5.00 Credits
Introduces the students to culinary theories and techniques through lecture and demonstration. This course focuses on the preparation of basic recipes, as well as techniques used in a professional kitchen, by covering such topics as professionalism, sanitation and safety, knife skills, mise en place, plate presentation, principles of cooking, vegetables, potatoes, grains and pastas, dairy and cheeses, stocks and sauces, soups, and meats including beef, veal, lamb, pork, and poultry. Students are responsible for purchasing an appropriate uniform and a designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. A course fee is required. Corequisite: CULI 113.
Prerequisite:
CULI 113 or HRIM 113
Corequisite:
CULI 113, HRIM 113
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5.00 Credits
Focuses on the preparation and presentation of recipes as well as the techniques used in a professional kitchen. This is a lecture/laboratory and demonstration course that covers game meats, fish and shellfish, egg cookery, principles of the bakeshop, quick breads, yeast breads, pies, pastries, cookies, cakes and frostings, custards, creams, frozen desserts, and dessert sauces. There is also an introduction to the garde manger kitchen including salads, dressings, fruits, sandwiches, and hors d'oeuvres. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 143 and CULI 205 throughout the duration of the semester. Students must have an approved uniform and a designated knife kit. A course fee is required. Prerequisite: CULI 133 and CULI 113 with grades of C or higher. Corequisite: CULI 205; Must have the National Restaurant Association Educational Foundation's SERVSAFE Certification.
Prerequisite:
( CULI 133 or HRIM 133 ) & ( CULI 113 or HRIM 113 )
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5.00 Credits
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.
Prerequisite:
( CULI 143 or HRIM 143 )
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2.00 Credits
Introduces students to the culinary industry by working in a commercial operation. This laboratory course allows students to participate in a "hands - on" learning experience as they are introduced to various dining room and kitchen rotations. Areas include: serving assistant, food runner, host, dish room, basic production, pizza station, banquet operations, and bakeshop. Classes are scheduled in day and evening blocks. Students are to select one day and one evening shift. The course is offered at HACC's culinary teaching facility. Students must pass a five panel instant drug test prior to the start date of class. 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 143 and 205 throughout the entire semester. Prerequisite: CULI 133 with a grade of C or higher and CULI 113. Corequisite: CULI 143; Must have the National Restaurant Association Educational Foundation's SERVSAFE Certification.
Prerequisite:
( CULI 143 or HRIM 143 )
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3.00 Credits
Guides students on a culinary tour of Italy. This course focuses on the social and cultural culinary dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands-on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have an opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip. A course fee is required.
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