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• CSC 215: Data Structures

  3.00 Credits

  Pennsylvania Highlands Community College

  
  This course will cover recursion, linked lists, stacks, queues, hashing, graphs, and trees, as well as strategies for choosing the right data structure. Also presented will be: divide-and-conquer strategies, sorting algorithms, and analysis of algorithms. Pre-requisite: CSC210 Applied Advanced Programming Concepts and MAT 203 Foundations of Higher Mathematics (Discrete) 3 credits Prerequisite:    CSC211 AND MAT204
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• CSC 220: Computer Organization and Architect

  4.00 Credits

  Pennsylvania Highlands Community College

  
  This course will cover recursion, linked lists, stacks, queues, hashing, graphs, and trees, as well as strategies for choosing the right data structure. Also presented will be: divide-and-conquer strategies, sorting algorithms, and analysis of algorithms. Pre-requisite: CSC101 Introduction to Computer Science and CSC 210 Applied Advanced Programming Concepts 4 credits Prerequisite:    CSC101 AND CSC211
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• CUL 137: Food Sanitation and Safety

  2.00 Credits

  Pennsylvania Highlands Community College

  
  This course provides instruction in food service sanitation and safety. Students learn how to develop and implement a Hazard Analysis Critical Control Point (HACCP) food safety system. Students learn to identify and demonstrate proper food sanitation and safety practices. Successful participants earn the National Restaurant Association Educational Foundation's ServSafe Food Safety Certification. 2 Credits
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• CUL 151: Foods 1

  3.00 Credits

  Pennsylvania Highlands Community College

  
  This course provides an introduction to the food service industry, basic cooking principles, and tools and equipment usage as well as recipe and menu structure. Both theory and practical experience in the preparation of food is provided. Students are able to prepare, portion, and serve stocks, soups, meats, and poultry in an entry-level position. Students are expected to wear a uniform for all foods laboratory classes. 3 Credits (1 lecture, 2 lab)
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• CUL 162: Foods 2

  3.00 Credits

  Pennsylvania Highlands Community College

  
  This course provides students with continued practice of learned skills in both culinary production and customer service in the operating restaurant. It will also focus on the study of fundamental principles of food preparation and cookery, including the brigade system, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen. In addition, students will develop skills in basic mathematical operations and study of their applications in the food service industry. Topics include: percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items and complete menus, and portion control. Prerequisite(s): CUL 137 - Food Sanitation and Safety; ServSafe Certification 3 Credits (1 lecture, 2 lab) Prerequisite:    CUL137
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• CUL 182: Baking and Pastry

  3.00 Credits

  Pennsylvania Highlands Community College

  
  This course provides students with an introductory level of tools and equipment, baking mathematics, baking science, gluten development, safety and sanitation, preparation of quick breads, cookies, pies, tarts, custards, heathy and alternative baking, and intro to frozen desserts. This foundation course will assist students in achieving future pastry certifications. 3 Credits (1 lecture, 2 lab)
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• CUL 185: Baking and Pastry 2

  3.00 Credits

  Pennsylvania Highlands Community College

  
  This course provides the students with continued practice of learned skills in baking and pastry, using baking tools and equipment, baking principles, safety and sanitation and the preparation of yeast raised doughs, laminated doughs, cakes & icings, tortes, petit fours and confections, and plated desserts. Pre-requisite(s): CUL182 Baking & Pastry I 3 Credts (1 lecture, 2 lab) Prerequisite:    CUL182
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• CUL 189: Baking and Pastry IV

  3.00 Credits

  Pennsylvania Highlands Community College

  
  This course will build on skills learned in Baking and Pastry I, II, and III and will include an in-depth look at baking industry operations, produce packaging, marketing operations, counter display, and service. 3 credits Pre-requisite(s): CUL187 Baking & Pastry III
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• CUL 298: Baking and Pastry Internship

  9.00 Credits

  Pennsylvania Highlands Community College

  
  The baking & pastry internship is an opportunity for students to expand their classroom knowledge by learning bakery management through practical application. To earn nine credits, the intern must satisfactorily complete a minimum of 405 hours on the job. Employers will provide evaluations of student performance during the internship. Uniforms are required. 9 credits
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• DSG 110: Graphic Design

  3.00 Credits

  Pennsylvania Highlands Community College

  
  The course is intended to be the first course in conceptual design. This course will introduce the fundamental skills required for a productive graphic designer. In a working lab that uses a hands-on approach, students will develop an understanding of how to solve conceptual design and visual problems, utilize physical skills (hand sketching and layout design), and prepare digital presentations using current graphic design software. Students will work through design problems from initial sketches to finished art work, using standard design practices to create dynamic portfolio pieces. This course will be presented in an open environment, stressing organization, time management, communication, ethics and teamwork. 3 credits (2 lecture/1 lab)
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