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Course Criteria
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3.00 Credits
This class concentrates on the study of successes and failures in Culinary and Hospitality ventures via formulations of deliberate and emergent strategies. Students will learn how to form crisis intervention teams, discuss how technology and specifically internet commerce affects strategy and will discuss the responsibilities managers have to all culinary and hospitality stakeholders. The course will rely on textbook as well as current events and internet research to best understand and practically apply formulated strategies. Students will emerge with the ability to analyze the environments in which they will operate and will understand the basics of strategy formulation in order to realize success in the industry. (3 credits) Prerequisites: ENG105.
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3.00 Credits
This hands-on class will introduce students to the section of the industry concentrating on meat, poultry, fish and seafood items used in the professional kitchen. Students will learn the basics of purchasing meat and seafood with an eye for quality, receiving, handling, and storing. They will learn the primal cuts of meats used in the industry and sub cuts most often used in foodservice operations. Students will learn to break down whole fish as well as to butcher widely used cuts of meat and poultry used in professional kitchens into commonly used cuts. Students will learn to evaluate fish, shellfish, crustaceans as well as meat and poultry for marks of freshness and quality and will learn to apply proper cooking techniques and principles to each item. (3 credits) Prerequisites: CUL145 AND HSP125.
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3.00 Credits
This class will provide an introduction to the identification and use of the various edible tools of the trade- vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, beverages and spices. Class time will be dedicated to the exploration of foods and ingredients, industry terminology and tool identification and will also identify how to evaluate products for marks of seasonality, freshness and quality. (3 credits)
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3.00 Credits
Culinary Math will prepare the student for responsible financial management in the culinary industry. Students will learn how to accurately convert recipes and cost ingredients in order to achieve a profitable food cost percentage. (3 credits)
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6.00 Credits
An in-depth study of the food preparation and serving techniques utilized in the professional kitchen. This course emphasizes team production, station setup, timing, service, and menu concept development and execution. Basic cooking and plating competencies will be reinforced and new skills specific to team preparation will be practiced. The course will introduce the student to foundational theories and techniques of basic protein, starch, and vegetable cookery. Cooking competencies include grain and legume cookery, pasta production and cooking, vegetarian and vegan cooking and, and cooking with consideration for dietary needs and restrictions. (6 Credits) Prerequisites: CUL115, CUL140, CUL145 AND HSP125
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3.00 Credits
Theories and cooking techniques from Culinary Foundations will be applied in a productions setting. Emphasis is placed on team as well as individual production. The focus is on cooking fundamentals, breakfast, brunch and lunch cookery, and batch cooking as executed in an ala carte style service. (3 Credits) Prerequisites:CUL115, CUL140, CUL145 AND HSP125.
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3.00 Credits
Theories and cooking techniques from Culinary Foundations will be applied in a productions setting. Emphasis is placed on team as well as individual production. The focus is on cooking fundamentals, ratios and formulas, dinner menus, and batch cooking as executed in an ala carte style service. Prerequisites: CUL115, CUL140, CUL145 AND HSP125.
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3.00 Credits
This course introduces the student to the history of the beverage industry as well as production and classification of beverage alcohol. Students will gain knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and food pairings, psychology of service, professional standards of performance for dining room personnel, service sequence, order taking, guest relations, and the liability of alcohol service. Creation of wine lists, beer lists and cocktail menus will also be examined, as well as strategies to effectively manage, market and set standards for beverage operations. A discussion on accountability and professionalism in a beverage environment will also be discussed. Both alcoholic and non-alcoholic beverages are examined. Prerequisite- Semester 1, 2, 3, externship (3 Credits) Prerequisite:ENG105.
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0.00 Credits
The Responsible Alcohol Management Program is a collection of training and resources available to all businesses within the state of Pennsylvania who carry a liquor license. RAMP certification is required of all individuals serving alcohol in the state of Pennsylvania. The exam will test the students knowledge of legal and responsible alcohol service. It covers how to detect fake IDs, signs of intoxication, drink limits and responsible management of patrons. (P/F) (0 Credits)
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3.00 Credits
This kitchen rotation relies on previously learned cooking fundamentals and techniques and applies them to specific cuisines, utilizing a la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize kitchen stations based on preparation methods. Emphasis will also be placed on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Prerequisite- Semester 1, 2, 3, externship (3 Credits) Prerequisites: CUL115, CUL140, CUL145, CUL150, CUL200, CUL205, CUL227, CUL228 AND HSP125
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