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• CRFT 250: Craft Practicum

  2.00 Credits

  Northampton County Area Community College

  
  This course is a supervised learning experience with an approved craft beverage facility. The practicum allows the student to develop and mature through exposure to, and practical experience with, a variety of tasks under guidance of trained, established leaders in the field. In addition, the practicum sites will afford the students the opportunity to observe and experience firsthand many different aspects of their chosen field. Minimum of 150 hours. Must be at least 18 years old to register for the class. Prerequisite:    CRFT 140, CRFT 160, and CRFT 170
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• CULA 102: Food Safety and Sanitation

  2.00 Credits

  Northampton County Area Community College

  
  Causes and reduction of food borne illness, the HACCP system, proper sanitation methods, integrated pest management and government regulations. Restricted to Culinary Arts, Restaurant Management and Dining Room Operation students only.
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• CULA 103: Nutrition

  2.00 Credits

  Northampton County Area Community College

  
  Fundamentals of nutrition, lifespan and special need nutrition, nutrition and health, marketing nutrition in food service. Restricted to Culinary students. Prerequisite:    Eligibility for ENGL 101 Corequisite:    CULA 102
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• 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 105: Product Identification and Costing

  3.00 Credits

  Northampton County Area Community College

  
  This course is designed to give the students a detailed examination of products and equipment used in the food service industry. Students will learn the importance of purchasing, handling of food products, food costs, recipe measurements and recipe costing. The course reviews details of the flow of goods and services including inventory, forecasting, purchase specifications, product yield, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Restricted to Culinary Students. Prerequisite:    CULA 104
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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 115: Protein Fabrication and Utilization

  3.00 Credits

  Northampton County Area Community College

  
  Students will engage in hands on application of fabricating a variety of meat, poultry, fish and shellfish items and the utilization of the proper cooking techniques for each protein. Students will practice and sample some of the products for texture and flavor. Students will study meat grading methods, purchasing, proper storage of product, and calculate a butcher's yield and food cost of each product. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Students. Prerequisite:    CULA 112
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• CULA 120: Skill Development I

  3.00 Credits

  Northampton County Area Community College

  
  A chef's guide to the art of cooking beginning with the basic cutting, chopping, mincing and progressively building in complexity; concentration on techniques of cooking and cooking methods; lecture and hands-on class participation dealing with stocks, soups, sauces, roasting, broiling, grilling, sauteing, pan frying, deep frying, braising, stewing, boiling, poaching, vegetable cookery, starch cookery, basic entrees, and meal combination. Restricted to Culinary students. Prerequisite:    CULA 115
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• CULA 130: Basic Entrees and Vegetables

  2.00 - 3.00 Credits

  Northampton County Area Community College

  
  This course is a study of the fundamental principles of food preparation to include skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production mechanisms used in the United States and other regions of the world. Restricted to Culinary students. Core: D (for Culinary program only).
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