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• CSCI REL: Released Time

  0.00 Credits

  Community College of Philadelphia

  
  Released Time
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• CSR 110: Intro to Corporate Social Resp

  3.00 Credits

  Community College of Philadelphia

  
  3-0-3 (Eff. FL19) This is the introductory course for the Corporate Social Responsibility Proficiency Certificate. This course provides an overview of a business's obligation, known as the "triple bottom line" to create fair stakeholder relationships and to use environmentally sustainable practices while achieving financial success. Students will apply critical and systems thinking to evaluating corporate social responsibility policies.
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• CSR 120: Business & Stakeholder Relp.

  3.00 Credits

  Community College of Philadelphia

  
  3-0-3 (Eff. FL19) This course provides a comprehensive overview of how and why businesses establish good relationships with all of their stakeholders in order to maintain financial success over time. Stakeholders include employees, owners, suppliers, customers, and the communities where businesses are located. Prerequisite: (Eff. FL19) CSR 110, which may be taken concurrently. Prerequisite:    (Eff. FL19) CSR 110, which may be taken concurrently.
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• CSR 130: Sustainable Technologies

  3.00 Credits

  Community College of Philadelphia

  
  3-0-3 (Eff. FL19) Students will examine a wide range of tools and methods that businesses can use in achieving environmental sustainability goals related to energy use, material mangement, water, and food systems. Students will also review financial considerations in a business's decision-making process regarding these sustainable technology options. Prerequisite: (Eff. FL19) CSR 110, which may be taken concurrently. Prerequisite:    (Eff. FL19) CSR 110, which may be taken concurrently.
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• CSR EXT: Extended Time

  0.00 Credits

  Community College of Philadelphia

  
  Extended Time
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• CSR REL: Released Time

  0.00 Credits

  Community College of Philadelphia

  
  Released Time
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• CULA 151: Elementary Baking and Pastry

  4.00 Credits

  Community College of Philadelphia

  
  2-4-4 (Eff. FL19) This course introduces students to proper techniques and principles of baking and pastry making, kitchen sanitation and safety standards, basic food preparation and equipment handling as practiced in the food service industry. Special significance is placed on ingredient functions, product identification and weight measure as applied to baking and pastry. Students will prepare a variety of baked and pastry goods including breads, pastries, and decorated cakes. (Approximate cost for uniform and supplies: $500)
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• CULA 161: Food Serv Safey & Sanitation

  2.00 Credits

  Community College of Philadelphia

  
  2-0-2 (Eff. FL19) This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other food-handling establishments. This course prepares students for the ServSafe certification exam.
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• CULA 170: Elementary Food Prep

  4.00 Credits

  Community College of Philadelphia

  
  2-4-4 (Eff. FL19) This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food prepartion and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry sanitation and safety principles. Students will also learn how to handle and serve food safely. (Approximate cost for uniform and supplies: $500).
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• CULA 171: Quantity Food Preparation

  4.00 Credits

  Community College of Philadelphia

  
  2-4-4 (Eff. FL19) This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. Students continue to learn how to use new commercial kitchen equipment and to maintain restaurant industry sanitation and safety principles. Prerequisite: (Eff. FL19) CULA 170. Prerequisite:    (Eff. FL19) CULA 170.
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