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Course Search Results

  • CUL 166: Foods 3

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides students with continued practice of skills learned and applying them to meat and seafood cookery. A study of the fundamental principles of meat, fish, and shellfish preparation and cookery, including the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen will be studied, as well the development of customer service techniques and habits in the dining room. In addition, students will continue to develop skills in basic mathematical operations and study of their applications in the food service industry including, percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items, and portion control. Prerequisite:    CUL 162
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  • CUL 171: Foods IV

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides a study of the development of international cuisines with the emphasis on their ingredients and nontraditional cooking methods, a study of advanced Garde Manger practices and trends, including: fermentation, pickling, and charcutier, and the study and application of modern cooking techniques and food science. Prerequisite:    CUL 166
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  • CUL 182: Baking and Pastry

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides students with an introductory level of tools and equipment, baking mathematics, baking science, gluten development, safety and sanitation, preparation of quick breads, cookies, pies, tarts, custards, heathy and alternative baking, and intro to frozen desserts. This foundation course will assist students in achieving future pastry certifications.
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  • CUL 185: Baking and Pastry 2

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides the students with continued practice of learned skills in baking and pastry, using baking tools and equipment, baking principles, safety and sanitation and the preparation of yeast raised doughs, laminated doughs, cakes & icings, tortes, petit fours and confections, and plated desserts. Prerequisite:    CUL 182
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  • CUL 200: Managing Hospitality Staff

    3.00 Credits
    Pennsylvania Highlands Community College

    This course is designed to help supervisors meet the challenges and demands of the hospitality industry, to be leaders that possess excellent human relations skills, are highly productive, and are very flexible. The focus of this course is on the first-line hospitality supervisor and applying the wisdom of management theory and experience to the hospitality workplace in down-to-earth terms.
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  • CUL 205: Nutritional Cooking and Baking

    3.00 Credits
    Pennsylvania Highlands Community College

    Allows students to research current nutritional recommendations and produce recipes which reflect sodium reduction, sugar substitution, fat replacement and other nutritional concerns. Nutritional labeling requirements are also investigated. Uniforms are required. Prerequisite:    CUL 151
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  • CUL 296: Culinary Arts Internship

    3.00 Credits
    Pennsylvania Highlands Community College

    The internship is an opportunity for students to expand their classroom knowledge by learning food preparation and presentation techniques through practical application. To earn three credits, an intern must satisfactorily complete a minimum of 135 hours on the job. Uniforms are required.
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  • DSG 110: Graphic Design

    3.00 Credits
    Pennsylvania Highlands Community College

    The course is intended to be the first course in conceptual design. This course will introduce the fundamental skills required for a productive graphic designer. In a working lab that uses a hands-on approach, students will develop an understanding of how to solve conceptual design and visual problems, utilize physical skills (hand sketching and layout design), and prepare digital presentations using current graphic design software. Students will work through design problems from initial sketches to finished art work, using standard design practices to create dynamic portfolio pieces. This course will be presented in an open environment, stressing organization, time management, communication, ethics and teamwork.
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  • ECD 284: Prof and Leadership in Early Child

    3.00 Credits
    Pennsylvania Highlands Community College

    This course is part of the requirements for the PA Director Credential. It is expected that early childhood and school-age professionals demonstrate a commitment to professionalism and leadership that goes beyond the learning environment. This course will introduce professionals to examine, explore, and practice leadership roles in the early childhood and school-age profession. The course is designed for directors of both for-profit and non-profit child care centers who are seeking the Pennsylvania Keys to Professional Development Director Credential. Participants will build upon existing leadership skills and learn new skills from classic to innovating collaborative and team-building approaches to move towards quality improvement to maintain high level quality programming.
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  • ECD 285: Prog Org and Admin

    3.00 Credits
    Pennsylvania Highlands Community College

    This course is part of the requirements for the PA Director Credential. Each program needs a leader that aligns the vision and mission of the program with an organized, professional program. This course will guide leaders to implement quality improvement strategies, acquire data, and best practices to meet the needs of families, children, and staff.
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