CULI 143 - Culinary Arts II

Institution:

Harrisburg Area Community College-Harrisburg

Subject:

Description:

Focuses on the preparation and presentation of recipes as well as the techniques used in a professional kitchen. This is a lecture/laboratory and demonstration course that covers game meats, fish and shellfish, egg cookery, principles of the bakeshop, quick breads, yeast breads, pies, pastries, cookies, cakes and frostings, custards, creams, frozen desserts, and dessert sauces. There is also an introduction to the garde manger kitchen including salads, dressings, fruits, sandwiches, and hors d'oeuvres. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 143 and CULI 205 throughout the duration of the semester. Students must have an approved uniform and a designated knife kit. A course fee is required. Prerequisite: CULI 133 and CULI 113 with grades of C or higher. Corequisite: CULI 205; Must have the National Restaurant Association Educational Foundation's SERVSAFE Certification.

Credits:

5.00

Credit Hours:

Prerequisites:

( CULI 133 or HRIM 133 ) & ( CULI 113 or HRIM 113 )

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hacc.edu

Phone Number:

(717) 780-2300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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