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Course Search Results

  • CULI 205: Restaurant Operations I

    2.00 Credits
    Harrisburg Area Community College-Harrisburg

    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 133 or HRIM 133 )
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  • CULI 209: International Culinary Tour: Italy

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    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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  • CULI 210: International Culinary Tour: Spain

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Guides students on a culinary tour of Spain. This course focuses on the social and cultural 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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  • CULI 211: International Culinary Tour: France

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Guides students on a tour of France. 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 the opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip.
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  • CULI 221: Basic Foods: Preparation and Production

    4.00 Credits
    Harrisburg Area Community College-Harrisburg

    Covers the basic fundamental principles of food preparation. This lecture/laboratory course discusses all the major food areas including sauces, soups, vegetables, starches, proteins, salads, eggs, fruits, hors d'oeuvre, baking, and pastry prepared in a commercial kitchen. Students must purchase an approved uniform. A course fee is required.
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  • CULI 230: Cost Control: Food, Beverage and Labor

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
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  • CULI 251: Hospitality Supervision

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Addresses issues in management as they relate to the hospitality field. The course covers responsibilities of the supervisor to employees, leadership, communication, motivational skills, hospitality organizational management, and current issues in hospitality human resources management.
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  • CULI 291: Culinary Arts Internship

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Provides students with the opportunity to gain hands-on experience working in the food service industry for a total of 280-hours at an approved site. This course is designed to help students refine the skills developed throughout the Culinary Arts programs and prepare them for full-time employment. The student compiles a portfolio of the internship experience for a grade. Enrollment is restricted to students in the Culinary Arts AAS program. Prerequisite: CULI 207 with a grade of C or higher. Prerequisite:    CULI 153 & CULI 205
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  • CVT 100: Foundations of Cardiovascular Medicine

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Provides students with a foundational knowledge that covers all aspects of patient care in cardiovascular medicine. In addition, this course addresses current trends within the healthcare profession. Prerequisite: ENGL 003, 007, or 057 with a grade of C or higher. (FYS) Prerequisite:    (( ENGL 003 or ENGL 007 ) & ( ENGL 051 ) ) or ENGL 057 or ESL 070 or ENGL 101 or ENGL 101H or ENGL 102 or ENGL 102H or ENGL 104 or ENGL 106 or ( & ( ) & ) Corequisite:    ENGL 003
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  • CVT 101: Introduction to Cardiovascular Technology

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Provides instruction in cardiac anatomy and physiology, electrophysiology, basic Electrocardiogram (ECG) interpretation, and arrhythmia recognition. This course also discusses 12 Lead ECG interpretation specifically related to acute coronary syndrome. Enrollment is restricted to the students in the Cardiovascular Technology AS programs. Prerequisite: BIOL 111 or 121 and MATH 022 or 020 with a grade of C or higher. Corequisite: CVT 102. Pre/Corequisite: CVT 100 with a grade of C or higher. This course must be completed within three years, or less, before a student may apply to the clinical component of the Cardiovascular Technology programs. Students who have completed this course more than three years ago must see the Program Director. Prerequisite:    BIOL 121 & ( MATH 070 or MATH 080 or MATH 090 or MATH 022 or MATH 051 or MATH 045 or MATH 100 or MATH 103 or MATH 104 or MATH 110 or MATH 111 or MATH 113 or MATH 114 or MATH 116 or MATH 119 or MATH 121 or MATH 202 ) & ( CVT 102 & CVT 100 ) Corequisite:    CVT 102, CVT 100
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