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Course Criteria
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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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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
Introduces students to the necessary skills and knowledge to become a buyer or purchasing manager for a food service operation. This course focuses on the purchasing and inventory management of foods and other supplies, which include the development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management and issue procedures. Emphasis on product cost analysis, yields, controls and record keeping at each stage of the purchasing cycle. A course fee is required. Prerequisite: CULI 102 with a grade of C or higher.
Prerequisite:
CULI 102
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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
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
Introduces basic dining-room operations. This course specifically addresses dining-room management, facility design, types of food service operations, sanitation and safety, leadership and supervision/personnel responsibilities, labor and revenue control, legal issues, equipment, customer relations, menu development, table set-ups, and napkin folding. In addition, methods of American, French, and Russian service are addressed.
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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
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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