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Course Search Results

  • CUL 199: Culinary Externship

    3.00 Credits
    Delaware County Community College

    Externship and/or Experiential Learning will provide an opportunity for Culinary Arts students, who have demonstrated a proficiency with basic skills to gain practical field experience. This field experience will allow the students to apply their acquired skills and develop greater proficiency in a real world situation. Students participating in this 180 hour experience will also earn 3 college credits for this experience. Prerequisite:    HRM 110 and ((CUL 115 and CUL 230) or (CUL 150 and CUL 151))
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  • CUL 210: Foodservice Purchasing

    3.00 Credits
    Delaware County Community College

    This course provides an overview of the process of selection and procurement used in various foodservice operations. Main topics include: distribution systems; purchasing goals and options; financial considerations; receiving, storage and issuing of food and non-food products. Prerequisite:    MAT 050 or Appropriate Placement Test Scores
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  • CUL 215: Menu Planning and Cost Control

    3.00 Credits
    Delaware County Community College

    This course will present the menu as a vital management tool that influences all foodservice functions. It also presents various strategies for controlling costs with techniques for developing menu content, menu design and pricing. Prerequisite:    MAT 050 or Appropriate Placement Test Scores
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  • CUL 220: Nutrition & the Hospitality In

    3.00 Credits
    Delaware County Community College

    This course is designed for the student preparing for a career in the hospitality industry The student will learn the basic concepts of nutrition and understand how to apply them when designing menus for a variety of consumers. The student will also become familiar with proper food safety as well as state and federal nutrition-related regulations. Prerequisite:    (ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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  • CUL 230: Culinary Foundations II

    3.00 Credits
    Delaware County Community College

    Students will practice and apply the skills and techniques learned in CUL 115 (Professional Cooking I) to the production of soups and compound sauces, meat and seafood fabrication, food preparation for commercial foodservice, basic garde manger production, plating and garnishing. Students will practice hands-on development of these skills in a professional kitchen. Prerequisite:    CUL 115
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  • CUL 231: Garde Manger

    3.00 Credits
    Delaware County Community College

    Students will further develop the skills and techniques learned in CUL 230 (Advanced Culinary Skills and Techniques), with emphasis on volume cooking, plating techniques, plate presentation, and garnishing. Students will practice hands-on development of these skills in a professional kitchen. Prerequisite:    CUL 230
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  • CUL 232: International Cuisine

    3.00 Credits
    Delaware County Community College

    Students will learn to prepare Classical and International Cuisines, including Regional American, Asian, European, Latin and Middle Eastern foods. Students will practice hands-on development of these skills in a professional kitchen. Prerequisite:    CUL 230
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  • DRA 100: Introduction to Theatre

    3.00 Credits
    Delaware County Community College

    This course surveys the world's dramatic literature by concentrating on text analysis of a representative sample of plays of varying periods (ancient, classical, modern) and types (tragedy, comedy, drama). Emphasis is placed on the plays in performance. Field trips to theatrical productions may be scheduled. This is not an acting course. Prerequisite:    (ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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  • DRA 105: Acting Shakespeare

    3.00 Credits
    Delaware County Community College

    Acting Shakespeare is designed with the knowledge that the plays of Shakespeare were written to be spoken aloud, by actors on a stage. This course will investigate the plays of Shakespeare with that reality in mind, and introduce students to the myriad techniques Shakespeare used in his writing which assist the actor in the performance of his characters and the onstage telling of his stories. Acting and performance techniques from Shakespeare's day to the present will be explored through vocal and movement exercises. Students are required to read several Shakespearean plays and to analyze the texts with the goal of performing monologues and scenes from those plays. Plays in performance will be emphasized and students will watch filmed stage productions. Students will be required to see a live theatrical production of a Shakespearean play when possible. Prerequisite:    (ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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  • DRA 110: Acting I

    3.00 Credits
    Delaware County Community College

    This acting course is designed to provide students with the basic rudiments of acting. Emphasis is on movement, breathing, voice (diction, projection, emphasis, interpretation), and script and character analysis. Students are required to read several plays and to attend at least two performances at area theaters. The hour TBA is provided for rehearsals. Theatre majors are encouraged to take DRA 100 in conjunction with this course as it provides insight into script analysis and staging practices. NOTE: Prerequisites: DRA 110 or comparable experience. Prerequisite:    (ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently) Corequisite:    DRA 100
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