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Course Search Results

  • CULI 106: Professional Bartending

    1.00 Credits
    Harrisburg Area Community College-Harrisburg

    Covers the fundamentals of bartending. The course focuses on basic terminology, service standards, product knowledge, beverage preparation, and the legal aspects of serving alcohol. The Pennsylvania Liquor Control Board allows persons 18 years of age and older to serve wines and spirits. Since some course activities involve wine tasting and a brewery tour, students must provide teh same documentation of age to be served alcoholic beverages as would be required by a public establishment. A course fee is required.
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  • CULI 107: Nutrition for Food Service

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Covers basic nutrition principles as it applies to food service. This course addresses the digestive system, the six nutrients and their role in the body, food sources, nutrient recommendations, and nutritional needs during the life cycle, nutritional factors in food selection and preparation, and the development of healthful recipes and menus. Nutrition and disease including weight control, diabetes, cardiovascular disease, and cancer are discussed. In addition, this course applies computerized nutrition analysis software for menus and diets, as well as to evaluate nutritional information for the public.
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  • CULI 113: Sanitation and Safety

    2.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 122: Food Purchasing

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 123: Catering: Principles, Garnishing and Hors D'oeuvre

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 125: Dining Room Management

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 133: Culinary Arts I

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 143: Culinary Arts II

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 153: Culinary Arts III

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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