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Course Search Results

  • CULA 161: Food Serv Safey & Sanitation

    2.00 Credits
    Community College of Philadelphia

    2-0-2 (Eff. FL19) This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other food-handling establishments. This course prepares students for the ServSafe certification exam.
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  • CULA 170: Elementary Food Prep

    4.00 Credits
    Community College of Philadelphia

    2-4-4 (Eff. FL19) This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food prepartion and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry sanitation and safety principles. Students will also learn how to handle and serve food safely. (Approximate cost for uniform and supplies: $500).
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  • CULA 171: Quantity Food Preparation

    4.00 Credits
    Community College of Philadelphia

    2-4-4 (Eff. FL19) This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. Students continue to learn how to use new commercial kitchen equipment and to maintain restaurant industry sanitation and safety principles. Prerequisite: (Eff. FL19) CULA 170. Prerequisite:    (Eff. FL19) CULA 170.
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  • CULA 210: American Cuisine

    4.00 Credits
    Community College of Philadelphia

    2-4-4 (Eff. FL19) American reqional cusines, including specialities, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices. Prerequisites: (Eff. FL19) CULA 151, CULA 161, and CULA 171. Prerequisite:    (Eff. FL19) CULA 151, CULA 161, and CULA 171.
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  • CULA 211: International Cuisine

    4.00 Credits
    Community College of Philadelphia

    2-4-4 (Eff. FL19) Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables, and fruit carviings, ice sculptures and cold dishes. Prerequisites: (Eff. FL19) CULA 151, CULA 161, and CULA 171. Prerequisite:    (Eff. FL19) CULA 151, CULA 161, and CULA 171.
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  • CULA 220: CULA Work Exp I

    4.00 Credits
    Community College of Philadelphia

    This course is the first of two work experience courses in the Culinary Arts degree program. Students will work in a supervised environment to create and serve meals to meet customers' needs. Students are expected to apply principles, techniques, and safety practices taught in the Culinary Arts curriculum. Additional Course Fees: $85.
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  • CULA 240: Modern Food & Techniques

    4.00 Credits
    Community College of Philadelphia

    In this course, students have the opportunity to prepare food using scientific, alternative, and modern approaches, with an emphasis on ways to cook efficiently, maximize nutrition, and meet customers' ever-changing dietary preferences. The course material includes topics such as food selection, food evaluation and food composition. Additional Course Fees: $85.
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  • CULA 270: Advanced Food Production

    4.00 Credits
    Community College of Philadelphia

    2-4-4 (Eff. FL19) A professional approach to providing food service for various occassions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occassion for the client. Prerequisites: (Eff. FL19) CULA 210 and CULA 211. Prerequisite:    (Eff. FL19) CULA 210 and CULA 211.
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  • CULA 271: Food & Beverage Revenue Mgmt

    3.00 Credits
    Community College of Philadelphia

    3-0-3 (Eff. FL19) This course focuses on analyzing and controlling food, beverage management, and labor costs. Students will explore current common control methods and techniques using data and computer software for making quantitative decisions necessary in food service operations. Prerequisites: (Eff. FL19) CULA 171, CIS 103, and FNMT 118 or higher. Prerequisite:    (Eff. FL19) CULA 171, CIS 103, and FNMT 118 or higher.
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  • CULA 288: Cul Arts Work Exp II

    3.00 Credits
    Community College of Philadelphia

    1-15-3 (Eff. FL19) This course provides work experience related to students' career interest in a supervised environment. Students are expected to recognize the relationship between principles taught in the Culinary Arts curriculum and practices in the workplace. Employer evaluation and students' reports are required and provide the basis for evaluation of student performance. Offered only in the 14-week extended summer session. Prerequisites: (Eff. FL22) CULA 220 and ENGL 101. Prerequisite:    (Eff. FL22) CULA 220 and ENGL 101.
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