Course Search Results

Interested in transferring? Click to set your transfer options.

Refine Search

• CSR REL: Released Time

  0.00 Credits

  Community College of Philadelphia

  
  Released Time
  ShareCSR REL - Released Time

• CULA 151: Elementary Baking and Pastry

  4.00 Credits

  Community College of Philadelphia

  
  This course introduces students to proper techniques and principles of baking and pastry making, kitchen sanitation and safety standards, basic food preparation and equipment handling as practiced in the food service industry. Special significance is placed on ingredient functions, product identification and weight measure as applied to baking and pastry. Students will prepare a variety of baked and pastry goods including breads, pastries, and decorated cakes. (Approximate cost for uniform and supplies: $500)
  ShareCULA 151 - Elementary Baking and Pastry

• CULA 161: Food Serv Safey & Sanitation

  2.00 Credits

  Community College of Philadelphia

  
  This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other food-handling establishments. This course prepares students for the ServSafe certification exam.
  ShareCULA 161 - Food Serv Safey & Sanitation

• CULA 170: Elementary Food Prep

  4.00 Credits

  Community College of Philadelphia

  
  This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food prepartion and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry sanitation and safety principles. Students will also learn how to handle and serve food safely. (Approximate cost for uniform and supplies: $500).
  ShareCULA 170 - Elementary Food Prep

• CULA 171: Quantity Food Preparation

  4.00 Credits

  Community College of Philadelphia

  
  This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. Students continue to learn how to use new commercial kitchen equipment and to maintain restaurant industry sanitation and safety principles. Prerequisite:    CULA 170
  ShareCULA 171 - Quantity Food Preparation

• CULA 210: American Cuisine

  4.00 Credits

  Community College of Philadelphia

  
  American reqional cusines, including specialities, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices. Prerequisite:    CULA 151, CULA 161, and CULA 171
  ShareCULA 210 - American Cuisine

• CULA 211: International Cuisine

  4.00 Credits

  Community College of Philadelphia

  
  Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables, and fruit carviings, ice sculptures and cold dishes. Prerequisite:    CULA 151, CULA 161, and CULA 171
  ShareCULA 211 - International Cuisine

• CULA 220: Culinary Arts Work Experience I

  4.00 Credits

  Community College of Philadelphia

  
  This course is the first of two work experience courses in the Culinary Arts degree program. Students will work in a supervised environment to create and serve meals to meet customers' needs. Students are expected to apply principles, techniques, and safety practices taught in the Culinary Arts curriculum. Additional Course Fees: $85. Prerequisite:    CULA 171
  ShareCULA 220 - Culinary Arts Work Experience I

• CULA 240: Modern Food and Techniques

  4.00 Credits

  Community College of Philadelphia

  
  In this course, students have the opportunity to prepare food using scientific, alternative, and modern approaches, with an emphasis on ways to cook efficiently, maximize nutrition, and meet customers' ever-changing dietary preferences. The course material includes topics such as food selection, food evaluation and food composition. Additional Course Fees: $85. Prerequisite:    CULA 210, CULA 211, and ENGL 101
  ShareCULA 240 - Modern Food and Techniques

• CULA 270: Advanced Food Production

  4.00 Credits

  Community College of Philadelphia

  
  A professional approach to providing food service for various occassions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occassion for the client. Prerequisite:    CULA 210 and CULA 211
  ShareCULA 270 - Advanced Food Production

Results Per Page: 10 20 30 40 50

Enter at least one criteria to search for courses.

College:

(Type the name of a College, University, or Exam)

Course Subject: (For example: Accounting, Psychology)

Course Prefix and Number: (For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)

Course Title: (For example: Introduction To Accounting)

Course Description: (For example: Sine waves, Hemingway, or Impressionism)