Course Search Results

  • CULN 205: Beverage Management

    1.00 Credits
    Bucks County Community College

    This course focuses on the principles and practices of alcoholic beverage service. Topics include domestic and foreign wine characteristics, wine and food pairing, spirits, and beer production and styles. Legal considerations, social concerns and professional service of alcoholic beverages are also explored. Prerequisite:    HOSP100 (C or better) or Permission of the Department of Business + Innovation Corequisite:    HOSP100 (C or better) or Permission of the Department of Business + Innovation
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  • CULN 281: Culinary Internship I

    2.00 Credits
    Bucks County Community College

    In this course, students participate in on-the-job training in the culinary area directly related to their academic preparation and career objectives. Students gain hands-on knowledge and skills which will be reviewed and assessed with the course coordinator. Prerequisite:    Must be a Culinary Arts degree program internship-track student. Permission of the Department of Business + Innovation required.
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  • CULN 282: Culinary Internship II

    2.00 Credits
    Bucks County Community College

    In this course, students participate in on-the-job training in the culinary area directly related to their academic preparation and career objectives. Students gain hands-on knowledge and skills which will be reviewed and assessed with the course coordinator. Prerequisite:    Must be a Culinary Arts degree program internship-track student. Permission of the Department of Business + Innovation required.
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  • CULN 285: Culinary Capstone

    2.00 Credits
    Bucks County Community College

    As the culminating course in the Culinary Arts and Baking and Pastry Arts programs, this course provides students with a supervised practical experience to apply previously learned skills and theory in a group culinary production. Concept development, menu creation and plan execution are included in this hand-on course. Prerequisite:    Must be a Culinary Arts or Baking and Pastry Arts degree program student. Permission of the Department of Business + Innovation required.
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  • DANC 100: Dance Movement Technique

    3.00 Credits
    Bucks County Community College

    This course provides the student with development and practice in the principles of Modern and Ballet dance techniques. Emphasis is on active participation in center, movement across the floor, proper alignment, improvisation, and personal growth within performance techniques. As the dancer progresses more diverse methods are introduced to support the development of their creative style. (3 credits 6 studio hours)
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  • DANC 101: Fundamentals of Modern Dance

    2.00 Credits
    Bucks County Community College

    This course provides the student with development and practice in the contemporary/classical principles of modern dance technique. Fundamentals of Modern Dance includes active participation in center, movement across the floor, proper alignment, improvisation, and personal growth within performance techniques. Diverse styles are explored to garner each unique style.
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  • DANC 102: Beginner Modern Dance

    2.00 Credits
    Bucks County Community College

    Students continue development and practice in the contemporary/classical principles of modern dance technique. A continuation of DANC101, Beginner Modern Dance includes active participation in center, movement across the floor, proper alignment, improvisation, and personal growth within performance techniques. Diverse styles are explored to garner ones unique style. Prerequisite:    DANC101 (C or better) or Permission of the Department of Arts and Communication
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  • DANC 105: Fundamentals of Classical Ballet

    2.00 Credits
    Bucks County Community College

    This course provides the student with fundamentals of Classical Ballet Technique. Instruction includes flexibility and other physiological benefits. The course includes participation in barre, and center movements with proper alignment. Class concentrates on: classical disciplines, alignment and core connection, physical strength and flexibility, and self-discipline.
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  • DANC 106: Beginner Classical Ballet

    2.00 Credits
    Bucks County Community College

    This course, a continuation of DANC105, provides students with fundamentals of Classical Ballet Technique. Instruction includes flexibility and other physiological benefits. The course includes participation in barre, and center movement focusing on proper alignment. Classes concentrate on classical disciplines, alignment and core connection, physical strength and flexibility, and self- discipline. Prerequisite:    DANC105 (C or better) or Permission of the Department of Arts and Communication
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  • DANC 107: Freshman Seminar in Dance

    3.00 Credits
    Bucks County Community College

    This course is an introductory seminar to understanding dance as a career, dance performance techniques, and dance improvisation. The class explores improvisation, participating in a rehearsal process, basic elements of dance, injury prevention, and dance professions. The class demonstrates how to make a career in the dance field.
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