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Course Search Results

  • AUTO 226: Automatic Transmission Systems

    4.00 Credits
    Northampton County Area Community College

    Theory of operation, diagnosis, maintenance, and overhaul procedures of the automatic transmission with a major emphasis on hydraulic systems and electronic controls used on automatic transmissions. Prereq.- AUTO 125 and 175. Additional course fees: $10.00.
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  • AUTO 230: Hybrid and Electric Vehicles

    2.00 Credits
    Northampton County Area Community College

    This course covers hybrid and electric vehicles. Vehicle features, operating modes, and major hybrid/electric components will be covered. Correct safety practices will be emphasized. Hybrid and Electric vehicle maintenance and general service procedures will be covered. In addition, diagnosis and repair of hybrid and electric vehicles will be covered.
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  • AUTO 245: Winter Practicum II

    2.00 Credits
    Northampton County Area Community College

    Work experience at a sponsoring dealership or approved automotive service facility; tasks consistent with the course work of the preceding semester. Prereq. - AUTO 125, 211, and AUTO/ASEP/AUTC 221.
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  • BAKE 101: Baking and Pastry Fundamentals

    3.00 Credits
    Northampton County Area Community College

    In this course, students will learn the basics of professional bakeshop work: mise en place, common baking terminology, baking math (measuring and converting recipes), product and tool identification, and safety and sanitation. This course also prepares the student to take the ServSafe Managers Certification exam while enrolled in the course. In addition, this course also provides an overview of the baking and pastry industry including career development opportunities, trade organizations along with career options, goal setting and requirements for success in the industry. Included in the course will be the history of the foodservice industry, and current nutritional trends. Restricted to Baking & Pastry Students. Students are required to have a baking kit and professional chef's uniform according to departmental policy
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  • BAKE 110: Introduction to Baking and Pastry

    3.00 Credits
    Northampton County Area Community College

    This course introduces students to the fundamentals of baking and pastry and provides students an overview of the field, its career opportunities, and requirements for success. Students will learn about common terms, techniques, professional equipment, and time management of the modern kitchen and bakery. Students will apply kitchen math essentials such as measuring, costing, and use of fractions in food service by increasing or decreasing standardized recipe amounts for quantities required. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a program kit and professional chef's uniform according to departmental policy. Restricted to Baking & Pastry Students.
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  • BAKE 125: Introduction to Culinary Arts

    3.00 Credits
    Northampton County Area Community College

    This course presents the basic principles of food preparation for the foodservice industry through lecture and hands on production. This class is a foundation course and topics covered include mise en place, knife skills, knife cuts and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a program kit and professional chef's uniform according to departmental policy.
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  • BAKE 135: Artisan Breads and Rolls

    3.00 Credits
    Northampton County Area Community College

    This course provides an introduction to the skills and techniques of bread production. Products covered include yeast breads, rolls, international breads and viennoiserie. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are covered as well as proper mixing techniques and controlled fermentation. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and professional chef's uniform according to departmental policy. Restricted to Baking & Pastry Students
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  • BAKE 150: Advanced Baking and Pastry Techniques

    3.00 Credits
    Northampton County Area Community College

    This course provides an introduction to advanced baking & pastry techniques and builds upon basic baking techniques learned in Intro to Baking & Pastry. Topics covered include a variety of intermediate sweet and savory products, pastries, petit fours, cakes, cookies, chocolate tempering and basic chocolate decorations. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and professional chef's uniform according to departmental policy. Restricted to Baking & Pastry Students.
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  • BAKE 155: Classic Cakes and Tortes

    3.00 Credits
    Northampton County Area Community College

    This course provides an introduction to the skills and techniques of cake, torte and filling production. Products covered include various types of sponge cake, mousse, fruit fillings, and icings. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are covered as well as proper mixing techniques. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
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  • BAKE 160: Cookies and Petite Desserts

    3.00 Credits
    Northampton County Area Community College

    This course will focus on the methods and techniques of creating both basic and advanced cookies and bars as well as petit fours. Skills in cookie shaping, decorating and finishing techniques will be developed along with speed and consistency. Petit Four skills will include the use of poured fondant, poured chocolate, piping, and decoration. Various petite desserts and miniature desserts, including mini cakes and tarts will be discussed, prepared and garnished. Presentation and retail applications will also be emphasized. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and a professional chef's uniform to participate in class according to departmental uniform policies. Restricted to Baking and Pastry students
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