Course Search Results

  • CUL 137: Food Sanitation and Safety

    2.00 Credits
    Pennsylvania Highlands Community College

    This course provides instruction in food service sanitation and safety. Students learn how to develop and implement a Hazard Analysis Critical Control Point (HACCP) food safety system. Students learn to identify and demonstrate proper food sanitation and safety practices. Successful participants earn the National Restaurant Association Educational Foundation ServSafe Food Safety Certification.
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  • CUL 151: Foods 1

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides an introduction to the food service industry, basic cooking principles, and tools and equipment usage as well as recipe and menu structure. Both theory and practical experience in the preparation of food is provided. Students are able to prepare, portion, and serve stocks, soups, meats, and poultry in an entry-level position. Students are expected to wear a uniform for all foods laboratory classes.
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  • CUL 162: Foods 2

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides students with continued practice of learned skills in both culinary production and customer service in the operating restaurant. It will also focus on the study of fundamental principles of food preparation and cookery, including the brigade system, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen. In addition, students will develop skills in basic mathematical operations and study of their applications in the food service industry. Topics include: percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items and complete menus, and portion control. Prerequisite:    CUL 137 and ServSafe Certification
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  • CUL 166: Foods 3

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides students with continued practice of skills learned and applying them to meat and seafood cookery. A study of the fundamental principles of meat, fish, and shellfish preparation and cookery, including the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen will be studied, as well the development of customer service techniques and habits in the dining room. In addition, students will continue to develop skills in basic mathematical operations and study of their applications in the food service industry including, percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items, and portion control. Prerequisite:    CUL 162 and ServSafe Certification
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  • CUL 182: Baking and Pastry

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides students with an introductory level of tools and equipment, baking mathematics, baking science, gluten development, safety and sanitation, preparation of quick breads, cookies, pies, tarts, custards, heathy and alternative baking, and intro to frozen desserts. This foundation course will assist students in achieving future pastry certifications.
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  • CUL 185: Baking and Pastry 2

    3.00 Credits
    Pennsylvania Highlands Community College

    This course provides the students with continued practice of learned skills in baking and pastry, using baking tools and equipment, baking principles, safety and sanitation and the preparation of yeast raised doughs, laminated doughs, cakes & icings, tortes, petit fours and confections, and plated desserts. Prerequisite:    CUL 182
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  • CUL 200: Managing Hospitality Staff

    3.00 Credits
    Pennsylvania Highlands Community College

    This course is designed to help supervisors meet the challenges and demands of the hospitality industry, to be leaders that possess excellent human relations skills, are highly productive, and are very flexible. The focus of this course is on the first-line hospitality supervisor and applying the wisdom of management theory and experience to the hospitality workplace in down-to-earth terms.
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  • CUL 296: Culinary Arts Internship

    3.00 Credits
    Pennsylvania Highlands Community College

    The internship is an opportunity for students to expand their classroom knowledge by learning food preparation and presentation techniques through practical application. To earn three credits, an intern must satisfactorily complete a minimum of 135 hours on the job. Uniforms are required.
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  • DSG 110: Graphic Design

    3.00 Credits
    Pennsylvania Highlands Community College

    The course is intended to be the first course in conceptual design. This course will introduce the fundamental skills required for a productive graphic designer. In a working lab that uses a hands-on approach, students will develop an understanding of how to solve conceptual design and visual problems, utilize physical skills (hand sketching and layout design), and prepare digital presentations using current graphic design software. Students will work through design problems from initial sketches to finished art work, using standard design practices to create dynamic portfolio pieces. This course will be presented in an open environment, stressing organization, time management, communication, ethics and teamwork.
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  • DSG 115: Design Theory I

    3.00 Credits
    Pennsylvania Highlands Community College

    This course is the first of two courses that will expose the student to creative problem solving and critical thinking as it applies to several design disciplines. We will be building on the skills that were developed within DSG 110 - Graphic Design, along with learning new technics for creative problem solving, allowing students to gain a broader perspective of the overall design process. Students will work as individuals and in a team environment in order to adapt to and experience working in a real-world design scenario. Additionally, students will be challenged with several design problems from creating a company logo to conceptualizing several product designs, utilizing creative thinking along with critical thinking throughout the process. Prerequisite:    DSG 110
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