Course Search Results

  • AUTW 006: Enhanced Inspection Tactile

    0.10 Credits
    Harrisburg Area Community College-Harrisburg

    This course is a one-hour testing session designed for students to demonstrate they meet the requirements to conduct Pennsylvania State Safety Document Review and process R-titles.
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  • AUTW 007: Heavy Truck Tactile

    0.20 Credits
    Harrisburg Area Community College-Harrisburg

    This course is a two-hour testing session designed for students to demonstrate they meet the requirements to conduct Pennsylvania State Inspection for Medium and Heavy Trucks.
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  • AUTW 008: Motorcycle Tactile

    0.10 Credits
    Harrisburg Area Community College-Harrisburg

    This course is a one-hour testing session designed for students to demonstrate they meet the requirements to conduct Pennsylvania State Safety Inspection for Motorcycles and Motor driven Cycles, and Motorized Pedal cycles.
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  • AUTW 009: PSGR Car/Light Truck Tactile

    0.20 Credits
    Harrisburg Area Community College-Harrisburg

    Provides students with the opportunity to test for the PA State Safety Inspection for Passenger Car and Light Truck exam. This two-hour testing sessions allows participants who have already passed the Pennsylvania State Safety Inspection Baseline test to demonstrate their knowledge and skills to meet the requirements of this certification.
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  • AUTW 011: HACC Academy Auto Fundamentals

    64.00 Credits
    Harrisburg Area Community College-Harrisburg

    Provides an introduction to automotive service practices and procedures, such as service information systems, component identification, and precision measurements. This course emphasizes the personal safety and proper use of shop equipment and tools.
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  • BAKE 101: Baking I

    4.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces students to techniques in the preparation of assorted quick breads and muffins, basic yeast doughs, enriched and laminated doughs, cookies, and brownies. This course combines theory, demonstration, and hands-on laboratory time as students evaluate and study product identification and functions while applying bakeshop sanitation. In addition, students are able to practice the proper use of equipment and bakeshop mise en place - emphasizing precise calculation of baker's mathematics and formulas. A gingerbread showpiece is constructed for grading. Students are responsible for purchasing an appropriate uniform and a designated small equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. A course fee is required. Corequisite: CULI 113. Prerequisite:    CULI 113 or HRIM 113 Corequisite:    CULI 113, HRIM 113
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  • BAKE 101: Baking I

    4.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces students to techniques in the preparation of assorted quick breads and muffins, basic yeast doughs, enriched and laminated doughs, cookies, and brownies. This course combines theory, demonstration, and hands-on laboratory time as students evaluate and study product identification and functions while applying bakeshop sanitation. In addition, students are able to practice the proper use of equipment and bakeshop mise en place - emphasizing precise calculation of baker's mathematics and formulas. A gingerbread showpiece is constructed for grading. Students are responsible for purchasing an appropriate uniform and a designated small equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. A course fee is required. Corequisite: CULI 113. Prerequisite:    CULI 113 or HRIM 113 Corequisite:    CULI 113, HRIM 113
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  • BAKE 111: Pastry Arts I

    4.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces the techniques and presentations of traditional American and classic international desserts through theory, demonstration, and hands-on laboratory time. This course specifically addresses layered and tiered cakes, tortes, frostings, fillings, custards, and curds with an emphasis on pies and tarts, ice cream, and frozen desserts. The course also focuses on working with chocolate and basic cake decorating procedures. Desserts, both individual and retail, are plated for presentation. Students must have an approved uniform and a small designated equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and the Culinary Arts AAS and Certificate programs. A course fee is required. Prerequisite: BAKE 101 and CULI 113 with a grade of C or higher. Must have passed the National Restaurant Association Educational Foundation's SERVSAFE Certification. Prerequisite:    BAKE 101 & ( CULI 113 or HRIM 113 )
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  • BAKE 111: Pastry Arts I

    4.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces the techniques and presentations of traditional American and classic international desserts through theory, demonstration, and hands-on laboratory time. This course specifically addresses layered and tiered cakes, tortes, frostings, fillings, custards, and curds with an emphasis on pies and tarts, ice cream, and frozen desserts. The course also focuses on working with chocolate and basic cake decorating procedures. Desserts, both individual and retail, are plated for presentation. Students must have an approved uniform and a small designated equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and the Culinary Arts AAS and Certificate programs. A course fee is required. Prerequisite: BAKE 101 and CULI 113 with a grade of C or higher. Must have passed the National Restaurant Association Educational Foundation's SERVSAFE Certification. Prerequisite:    BAKE 101 & ( CULI 113 or HRIM 113 )
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  • BAKE 201: Advanced Baking and Pastry Arts

    4.00 Credits
    Harrisburg Area Community College-Harrisburg

    Focuses on advanced breads and pastries. This course exposes the student to a continuation of various bread styles using advanced techniques and hands-on application for sourdough and artisan style breads. Specialty dietary baking products are also covered. Decorating techniques, such as gumpaste and fondant are introduced for cakes and showpieces and chocolate candies and sugar confections are outlined. In addition, restaurant and plated desserts are covered with flavor profiling and plate composition. A theme specific bread showpiece, utilizing different decorative doughs, is a part of the grading. Construction, assembly, decoration, and cost analysis of a tiered theme cake is also a part of the grading. Students must have an approved uniform and a designated small equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. A course fee is required. Prerequisite: BAKE 101 and 111 with grades of C or higher. Prerequisite:    BAKE 101 & BAKE 111
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