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• CRIJ 285: Constitutional Law for Law Enforcement Officers

  3.00 Credits

  Bucks County Community College

  
  This course introduces students to constitutional law and the guarantees of personal liberties in the federal constitution. The major topics include the jurisdiction of the U.S. Supreme Court and the lower courts, case law, fundamental rights, such as trials by jury, the right to counsel, privilege, and self-incrimination.
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• CULN 100: Culinary Foundations

  1.00 Credits

  Bucks County Community College

  
  This course is primarily for students interested in pursuing a culinary career. Students are introduced to the current equipment, measurements and terminology used in a commercial kitchen. Other topics include culinary math, standardized recipes and ingredient identification. Education goals and employment opportunities in the foodservice industry are also discussed. Prerequisite:    PRQ: CULN-100
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• CULN 101: Apprenticeship Practicum I

  1.00 Credits

  Bucks County Community College

  
  The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences. Prerequisite:    PRQ: CULN-101
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• CULN 102: Apprenticeship Practicum II

  1.00 Credits

  Bucks County Community College

  
  The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences. Prerequisite:    PRQ: CULN-102
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• CULN 103: Apprenticeship Practicum III

  1.00 Credits

  Bucks County Community College

  
  The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences. Prerequisite:    PRQ: CULN-103
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• CULN 104: Apprenticeship Practicum IV

  1.00 Credits

  Bucks County Community College

  
  The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences. Prerequisite:    PRQ: CULN-104
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• CULN 110: Basic Food Preparation

  4.00 Credits

  Bucks County Community College

  
  This kitchen lab course covers basic food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, use and care of equipment, knife skills, standardized recipes and food costing principles. Prerequisite:    PRQ: CULN-110
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• CULN 111: Advanced Food Preparation

  4.00 Credits

  Bucks County Community College

  
  This kitchen lab course covers advanced food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, meat and seafood fabrication, advanced foods and quantity preparation terminology, plating, and flavor psychology. Prerequisite:    PRQ: CULN-111
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• CULN 112: Garde Manager and Buffet Planning

  4.00 Credits

  Bucks County Community College

  
  This course covers traditional and contemporary food preparation techniques used in the buffet/garde manger kitchen. Students develop knowledge and skills needed to create cold and hot hors d'oeuvres and other special food preparations such as p t , terrines, galantines, and mousse. Buffet arrangement, organization, and planning is also will also be covered. Prerequisite:    PRQ: CULN-112
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• CULN 113: International Cuisine

  4.00 Credits

  Bucks County Community College

  
  This kitchen lab course covers traditional and contemporary food preparation procedures for international and ethnic-specific cuisines. Students develop an understanding of global culinary cultures and international ingredients, flavor profiles and food sources. Prerequisite:    PRQ: CULN-113
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