Course Search Results

  • CULA 104: Culinary Foundations

    4.00 Credits
    Northampton County Area Community College

    This course provides an overview of the culinary and food service industry including career options and requirements for success. Included in the course will be the history of the culinary field, common culinary terminology, measurements, time management, goal setting and a review of food safety and sanitation guidelines. Students will be exposed to the various types of front and back of the house operations. Through menu planning students will utilize current nutritional trends to meet dietary requests and requirements. Menus will be developed and analyzed to enhance understanding of the similarities and differences of each style of service. Students will be introduced to portfolio requirements. With the assistance of the Career Development department, students will write a cover letter and resume for an entry level position. Restricted to Culinary Arts students.
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  • CULA 110: Baking and Pastry Production

    3.00 Credits
    Northampton County Area Community College

    This foundations course presents the basic principles of baking for food service establishments. Students will be introduced to terms, equipment, and the basic mechanics of the baking and pastry kitchen. Topics covered include the identification, production, and evaluation of yeast leavened products, quick breads, pies, tarts, cookies, and basic cakes. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Students. Prerequisite:    CULA 105
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  • CULA 112: Culinary Skill Development

    3.00 Credits
    Northampton County Area Community College

    This foundational course presents the basic principles of food preparation for the food service industry building upon culinary fundamentals. Topics covered include mise en place, knife skills, stocks, sauces, soups, vegetables, potatoes, pasta, grains, legumes, and breakfast egg cookery. Students will practice reading and writing of recipe cards, food and kitchen safety and sanitation. Students will participate in lecture and practical hands-on lab instruction. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts Students. Prerequisite:    CULA 110
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  • CULA 118: Advanced Culinary Skills

    3.00 Credits
    Northampton County Area Community College

    This courses builds upon the techniques learned in the CULA 112 course. The students engage in hands on application of fabricating a variety of proteins and the utilization of the proper cooking techniques for each while practicing proper kitchen procedures and sanitation. Through understanding flavor profiles, student compose complete dishes. Restricted to Culinary students.
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  • CULA 123: Menu Planning and Food and Beverage Cost Control

    3.00 Credits
    Northampton County Area Community College

    The course provides students with knowledge in menu planning, design, and cost control elements in the food and beverage industry. Emphasis on creating balanced menus that are profitable, consumer driven, and nutritionally proportioned. Students will learn methods for establishing menu selection, cost control in food, beverage and labor, profit margins, selling price strategy. Truth in menu regulations and menu engineering as a marketing and merchandizing tool will also be addressed.
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  • CULA 137: Culinary Operations

    3.00 Credits
    Northampton County Area Community College

    This course will focus on the non-traditional foodservice opportunitie available outside of a la carte restaurant service. Students will participate in on-site catering and banquet menu planning and cookery through development of buffets, brunches, and special events. Students will be introduced to the concepts of food trucks and retail sales. Restricted to Culinary majors.
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  • CULA 145: Culinary and Restaurant Operations

    12.00 Credits
    Northampton County Area Community College

    This course will be the students' introduction into catering and restaurant skills and operations. Topics to be covered include various breakfast cookery and garde manger items. Focus will be placed on nutritional cooking through portion control, use of fats and oils and seasonal ingredients. Dietary needs, allergies and specialty menus will also be covered in this class. Operations in this class will include breakfast and lunch production for a variety of areas, including: banquet service, retail service, and catering and restaurant a la carte menu service. Students will rotate through various stations, including the front of the house, retail market, and student run restaurant. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Students. Additional course fees: $62.00. Prerequisite:    CULA 135
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  • CULA 225: Global Cuisines - Americas and Asia

    3.00 Credits
    Northampton County Area Community College

    This course presents the principles of traditional dishes in South American, United States, and Asian cuisines. Ingrediants, flavor profiles, preparations, and techniques of each cuisine are analyzed. Students will have the opportunity to prepare, taste, evaluate, and present dishes from a variety of regions. Restricted to Culinary Arts majors.
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  • CULA 230: Global Cuisine

    3.00 Credits
    Northampton County Area Community College

    This course presents the principles of traditional dishes of cuisines from around the globe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts students. Prerequisite:    CULA 145
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  • CULA 245G: Culinary Arts Management Practicum

    3.00 Credits
    Northampton County Area Community College

    Students will be required to complete 225 hours of practical hands-on learning at an approved on-site internship or off-site externship. Students are required to rotate through a variety of stations and to reinforce their learned lecture and lab skills. While completing the intern/externship students must submit required documentation and evaluations of their experiences. Students are required to maintain NCC culinary standards while representing the program at their host site. Restricted to Culinary Arts majors.
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