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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 211: International Culinary Tour: France

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Guides students on a tour of France. 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 the opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip.
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• CULI 221: Basic Foods: Preparation and Production

  4.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Covers the basic fundamental principles of food preparation. This lecture/laboratory course discusses all the major food areas including sauces, soups, vegetables, starches, proteins, salads, eggs, fruits, hors d'oeuvre, baking, and pastry prepared in a commercial kitchen. Students must purchase an approved uniform. A course fee is required.
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• CULI 230: Cost Control: Food, Beverage and Labor

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
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• CULI 251: Hospitality Supervision

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Addresses issues in management as they relate to the hospitality field. The course covers responsibilities of the supervisor to employees, leadership, communication, motivational skills, hospitality organizational management, and current issues in hospitality human resources management.
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• CULI 291: Culinary Arts Internship

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Provides students with the opportunity to gain hands-on experience working in the food service industry for a total of 280-hours at an approved site. This course is designed to help students refine the skills developed throughout the Culinary Arts programs and prepare them for full-time employment. The student compiles a portfolio of the internship experience for a grade. Enrollment is restricted to students in the Culinary Arts AAS program. Prerequisite: CULI 207 with a grade of C or higher. Prerequisite:    CULI 153 & CULI 205
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• CVAS 235: Introduction to Vascular Sonography

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Provides the student with anatomy and pathophysiology of the venous, arterial and abdominal-visceral vascular systems. This course emphasizes normal structures, disease states, mechanisms of diseases, signs and symptoms, and risk factors commonly encountered in vascular disease states in the cardiovascular patient. Physical assessment and common clinical findings encountered during the evaluation of the cardiovascular patient with known vascular disease is also presented. Signature of the Cardiovascular Technology Program Director is required.
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• CVAS 236: Concepts in Vascular Ultrasound

  3.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Introduces the student to the arterial, venous, and abdominal-visceral vascular system testing methods. Intra-cranial and extra-cranial arterial, upper and lower extremity arterial and venous, and abdominal-visceral vascular arterial and venous testing methods are discussed including direct and indirect testing methods. Interpretation of all clinical findings associated with vascular disease states are presented. Signature of the Cardiovascular Technology Program Director is required.
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• CVAS 237: Vascular Hemodynamics and Doppler Physics

  4.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Enables the student to discover the Doppler principles of flow hemodynamics as they relate to the arterial and venous vascular systems. Through laboratory experience, this course covers units of measure, pressure and flow resistance, arterial and venous hemodynamics and direct and indirect methods used to assess vascular disease states. Ultrasound quality assurance and safety is also discussed. These principles are then applied to vascular imaging techniques in the laboratory. A course fee is required. Signature of the Cardiovascular Technology Program Director is required.
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• CVAS 238: Vascular Specialty Procedures

  2.00 Credits

  Harrisburg Area Community College-Harrisburg

  
  Introduces the student to imaging procedures employed in the correlation and treatment of vascular abnormalities. This course discusses vascular angiography and interventions, pre-operative and intra-operative procedures, Computed Tomography Angiography (CTA), Computed Tomography Venography (CTV), Magnetic Resonance Angiography (MRA), Magnetic Resonance Venography (MRV), nuclear medicine - Ventilation Perfusion scans, laboratory testing, and treatment options. Signature of the Cardiovascular Technology Program Director is required.
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