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• CULA 135: American Regional Cuisine

  3.00 Credits

  Northampton County Area Community College

  
  This course presents the principles of traditional dishes of various cuisines and related terminology throughout the United States. This class builds upon the basics and utilizes advanced techniques to proceed into the culinary traditions and practices of the different regions in our country. Ingredients, flavor profiles, preparations, and techniques of each region will be analyzed. Students will have the opportunity to prepare, taste, and present dishes from each regional cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts students. Prerequisite:    CULA 115
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• CULA 145: Culinary and Restaurant Operations

  12.00 Credits

  Northampton County Area Community College

  
  This course will be the students' introduction into catering and restaurant skills and operations. Topics to be covered include various breakfast cookery and garde manger items. Focus will be placed on nutritional cooking through portion control, use of fats and oils and seasonal ingredients. Dietary needs, allergies and specialty menus will also be covered in this class. Operations in this class will include breakfast and lunch production for a variety of areas, including: banquet service, retail service, and catering and restaurant a la carte menu service. Students will rotate through various stations, including the front of the house, retail market, and student run restaurant. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Students. Prerequisite:    CULA 135
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• CULA 150: Restaurant Operations II

  15.00 Credits

  Northampton County Area Community College

  
  Students rotate through the kitchen stations and are responsible for all the menu items for that station; the pace of this course will be higher; the menu items will be more demanding and more emphasis will be put on speed and accuracy; this is a true functioning restaurant operation and the students will learn how a restaurant operates in industry. Restricted to Culinary students. Prerequisite:    CULA 145
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• CULA 170: Skill Development II

  4.00 Credits

  Northampton County Area Community College

  
  A chef's guide to pantry, garde manger, charcuterie and egg cookery; basic applications of the fine art of specialty food handling including pates, galantines, ballotines and sausages; brines, cures and smoking; all phases of meat, poultry and fish smoking and curing; buffet style food presentation, food decoration, vegetable carving, platter presentation and edible and non-edible centerpieces; basic cold food preparation including salads, salad dressings, cold sauces, and egg handling and preparation. Restricted to Culinary students. Prerequisite:    CULA 120
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• CULA 230: Global Cuisine

  3.00 Credits

  Northampton County Area Community College

  
  This course presents the principles of traditional dishes of cuisines from around the globe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts students. Prerequisite:    CULA 145
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• CULA 250: Advanced Culinary and Restaurant Operations

  12.00 Credits

  Northampton County Area Community College

  
  This course is the advanced catering/restaurant skills and operations class with an emphasis on modern day culinary and plating techniques. This course presents the various cuisines and techniques of the world's most prominent chefs. The different chef's style, substance and quality will be explored and students gain insight into the history and evolution of cuisine as an art form and attain inspiration for future study. Dietary needs, allergies and specialty menus will also be covered in this class. Operations in this class will include breakfast and lunch production for a variety of areas, including: banquet service, retail service, and catering and restaurant a la carte menu service. Students will rotate through various stations, including the front of the house, retail market, and student run restaurant. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Arts students. Prerequisite:    CULA 230
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• DANC 101: Dance History

  3.00 Credits

  Northampton County Area Community College

  
  This course introduces students to the cultural foundations, innovators, dancers, and choreographers who shaped the development of dance. The exploration of dance as an expression of cultural values throughout history will be examined. The course also surveys the purposes, functions, and manifestations of diversity in dance forms both as an artistic expression of cultural values and social contexts throughout history. CORE: AH, D.
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• DANC 110: Ballet I

  1.00 Credits

  Northampton County Area Community College

  
  Ballet I introduces the student to the principles of history and the theoretical aesthetic of ballet dance. The course will include active participation to build a technical foundation of movement through barre, center work, and across the floor exercises. A student may take this course three times for credit. To fulfill the Arts and Humanities requirement, students must have a total of three (3) credits. Core: AH.
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• DANC 120: Modern Dance I

  1.00 Credits

  Northampton County Area Community College

  
  This course introduces the student to the principles of modern dance techniques. The course will include active participation in center work, movement across the floor, and proper alignment. A student may take this course three times for credit. To fulfill the Arts and Humanities requirement, students must have a total of three (3) credits. Core: AH.
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• DANC 130: Jazz I

  1.00 Credits

  Northampton County Area Community College

  
  This course is designed to introduce the student to the principles of Jazz dance techniques. Instruction will include flexibility and other physiological benefits. The course will include active participation in center work, movement across the floor, and proper alignment. It will emphasize performance through both improvisation and structured choreography. Incorporated in this course is the study of Jazz dance history. A student may take this course three times for credit. To fulfill the Arts & Humanities requirement, students must have a total of 3 credits. Core: AH.
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