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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 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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• BAKE 205: Bakery Operations I

  2.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Bakery Operations I Prerequisite:    BAKE 101 & CULI 113
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• BAKE 291: Baking and Pastry Arts Internship

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Provides students with the opportunity to obtain employment in an approved bakery worksite for the equivalent of 280 hours of on-the-job training. Weekly progress reports are required. The student compiles a portfolio of the internship experience for a grade. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. Prerequisite: BAKE 101 with a grade of C or higher. Prerequisite:    BAKE 111
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• BCT 211: Structural Concepts for Construction

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Provides students with a qualitative examination of the fundamental structural concepts and principles associated with structural design. This course intends to help students develop structural literacy as they examine loads, connections, structural systems, and the structural characteristics and applications of wood, steel, and concrete. Historical and modern examples of structural forms are also explored. Prerequisite: GTEC 110 and ARCH 130 with grades of C or higher. Prerequisite:    ( ( GTEC 110 or ARCH 110 ) & ARCH 130 ) or CAD 154 & ( ( MATH 033 ) & ( MATH 044 ) & ( MATH 055 ) ) or MATH 045 or MATH 051 or MATH 091 or MATH 101 or MATH 102 or MATH 119 or MATH 121
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• BCT 212: Construction Contracts and Related Laws

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Covers the legal factors associated with the operation of a construction company. This course places an emphasis on a practical approach to the law as it relates to such topics as construction contracts, interprofessional relationships, payments, bonds, liens, labor practices, liquidated damages, arbitration and delays. Also covered are the legal aspects of drawings, specifications, and insurance.
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