Course Search Results

  • CULI 143: Culinary Arts II

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    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. Prerequisite:    ( CULI 133 or HRIM 133 ) & ( CULI 113 or HRIM 113 )
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  • CULI 143: Culinary Arts II

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    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. Prerequisite:    ( CULI 133 or HRIM 133 ) & ( CULI 113 or HRIM 113 )
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  • CULI 153: Culinary Arts III

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces students to a variety of regional and world foods. This lecture and laboratory course examines local cooking methods, culinary specialties, and indigenous ingredients and products. Students develop weekly presentations identifying cultural, topographical, and social circumstances that have created diverse regional cuisines. This course also outlines advanced charcuterie and garde manger techniques. A class project that involves conceptualizing, preparing and executing an eight-course served dinner is included. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 153 and CULI 206 throughout the duration of the semester. A course fee is required. Prerequisite: CULI 143 and CULI 205 with grades of C or higher. Corequisite: CULI 206. Prerequisite:    ( CULI 143 or HRIM 143 )
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  • CULI 153: Culinary Arts III

    5.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces students to a variety of regional and world foods. This lecture and laboratory course examines local cooking methods, culinary specialties, and indigenous ingredients and products. Students develop weekly presentations identifying cultural, topographical, and social circumstances that have created diverse regional cuisines. This course also outlines advanced charcuterie and garde manger techniques. A class project that involves conceptualizing, preparing and executing an eight-course served dinner is included. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 153 and CULI 206 throughout the duration of the semester. A course fee is required. Prerequisite: CULI 143 and CULI 205 with grades of C or higher. Corequisite: CULI 206. Prerequisite:    ( CULI 143 or HRIM 143 )
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  • CULI 205: Restaurant Operations I

    2.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces students to the culinary industry by working in a commercial operation. This laboratory course allows students to participate in a "hands - on" learning experience as they are introduced to various dining room and kitchen rotations. Areas include: serving assistant, food runner, host, dish room, basic production, pizza station, banquet operations, and bakeshop. Classes are scheduled in day and evening blocks. Students are to select one day and one evening shift. The course is offered at HACC's culinary teaching facility. Students must pass a five panel instant drug test prior to the start date of class. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 143 and 205 throughout the entire semester. Prerequisite: CULI 133 with a grade of C or higher and CULI 113. Corequisite: CULI 143; Must have the National Restaurant Association Educational Foundation's SERVSAFE Certification. Prerequisite:    ( CULI 143 or HRIM 143 )
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  • CULI 205: Restaurant Operations I

    2.00 Credits
    Harrisburg Area Community College-Harrisburg

    Introduces students to the culinary industry by working in a commercial operation. This laboratory course allows students to participate in a "hands - on" learning experience as they are introduced to various dining room and kitchen rotations. Areas include: serving assistant, food runner, host, dish room, basic production, pizza station, banquet operations, and bakeshop. Classes are scheduled in day and evening blocks. Students are to select one day and one evening shift. The course is offered at HACC's culinary teaching facility. Students must pass a five panel instant drug test prior to the start date of class. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Culinary Arts AAS and Certificate programs. Majors must maintain their enrollment in CULI 143 and 205 throughout the entire semester. Prerequisite: CULI 133 with a grade of C or higher and CULI 113. Corequisite: CULI 143; Must have the National Restaurant Association Educational Foundation's SERVSAFE Certification. Prerequisite:    ( CULI 133 or HRIM 133 )
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  • CULI 209: International Culinary Tour: Italy

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Guides students on a culinary tour of Italy. This course focuses on the social and cultural culinary dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands-on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have an opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip. A course fee is required.
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  • CULI 209: International Culinary Tour: Italy

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Guides students on a culinary tour of Italy. This course focuses on the social and cultural culinary dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands-on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have an opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip. A course fee is required.
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  • CULI 210: International Culinary Tour: Spain

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Guides students on a culinary tour of Spain. This course focuses on the social and cultural dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands-on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have an opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip. A course fee is required.
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  • CULI 210: International Culinary Tour: Spain

    3.00 Credits
    Harrisburg Area Community College-Harrisburg

    Guides students on a culinary tour of Spain. This course focuses on the social and cultural dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands-on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have an opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip. A course fee is required.
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