20 courses with the subject CULI, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
CULI 100The World of Wine 1:0.67:1
Acquaints the student with the fundamentals of wine. This lecture/laboratory course focuses on basic terminology, service standards, wine and champagne service, types of wine, and the major wine producing countries and regions around the world. A course fee is required. The Pennsylvania Liquor Control Board allows persons 18 years of age and older to serve wines and spirits. Since some activities involve wine sampling, including in-class activities and winery tours, students must provide the same documentation of age as would be required by a public establishment to be served alcoholic beverages.
Utilizes basic math principles as related to industry specific calculations, operating ratios and formulas used by hospitality professionals. This course specifically addresses decimals; percentages; weight, volume, and metric measurements; edible and as-purchased yields; food and beverage cost percentages; and recipe conversions, costing, and menu pricing. A course fee is required. Prerequisite: Completion of MATH 006 (or MATH 008) with a grade of C or higher; Or placement through the College Testing and Placement Program.
Covers the fundamentals of bartending. The course focuses on basic terminology, service standards, product knowledge, beverage preparation, and the legal aspects of serving alcohol. The Pennsylvania Liquor Control Board allows persons 18 years of age and older to serve wines and spirits. Since some course activities involve wine tasting and a brewery tour, students must provide the same documentation of age to be served alcoholic beverages as would be required by a public establishment. A course fee is required.
Covers basic nutrition principles as it applies to food service. This course addresses the digestive system, the six nutrients and their role in the body, food sources, nutrient recommendations, and nutritional needs during the life cycle, nutritional factors in food selection and preparation, and the development of healthful recipes and menus. Nutrition and disease including weight control, diabetes, cardiovascular disease, and cancer are discussed. In addition, this course applies computerized nutrition analysis software for menus and diets, as well as to evaluate nutritional information for the public.
Covers the principles of marketing as they apply to menu design and product promotion in a hospitality operation. This course addresses the principles and practices used to develop a variety of menus for a specific market group, for merchandising food and beverages, and for physical menu design, pricing, and promotion.
Introduces students to the necessary skills and knowledge to become a buyer or purchasing manager for a food service operation. This course focuses on the purchasing and inventory management of foods and other supplies, which include the development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management and issue procedures. Emphasis on product cost analysis, yields, controls and record keeping at each stage of the purchasing cycle. A course fee is required.
CULI 123Catering: Principles, Garnishing and Hors D'oeuvre 3:1:4
Introduces students to the logistics of catering, including legal regulations, menu selection, client relations, and costing. The course also serves as an introduction to the use of edible garnishes to enhance food presentations and to the selection, preparation, serving, and storage of hors d’oeuvres as used in food service operations. The course is conducted through demonstration, visuals, and hands-on experience. Participation in a catering event may be required. Students must purchase an approved uniform. A course fee is required.
Introduces basic dining-room operations. This course specifically addresses dining-room management, facility design, types of food service operations, sanitation and safety, leadership and supervision/personnel responsibilities, labor and revenue control, legal issues, equipment, customer relations, menu development, table set-ups, and napkin folding. In addition, methods of American, French, and Russian service are addressed.
Focuses on the preparation and presentation of recipes as well as the techniques used in a professional kitchen. This is a lecture/laboratory and demonstration course that covers game meats, fish and shellfish, egg cookery, principles of the bakeshop, quick breads, yeast breads, pies, pastries, cookies, cakes and frostings, custards, frozen desserts, and dessert sauces. There is also an introduction to the garde manger kitchen including salads, dressings, fruits, sandwiches, and hors d’oeuvres. A course fee is required. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and the Culinary Arts AAS and Certificate programs. Students must have an approved uniform and a designated knife kit. Prerequisite: CULI 133 with a grade of C or higher; and CULI 113 with a grade of D or higher and the National Restaurant Association Educational Foundation's SERVSAFE Certification. 254
Introduces students to a variety of regional and world foods. This lecture and laboratory course examines local cooking methods, culinary specialties, and indigenous ingredients and products. Students develop weekly presentations identifying cultural, topographical, and social circumstances that have created diverse regional cuisines. This course also outlines advanced charcuterie and garde manger techniques. A class project that involves conceptualizing, preparing and executing an eight-course served dinner is included. Students must have an approved uniform and designated knife kit. A course fee is required. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and the Culinary Arts AAS and Certificate programs. Prerequisite: CULI 143 with grade of C or higher.
Introduces students to the culinary industry by working in a commercial kitchen operation. This lecture course requires students to obtain employment and participate in a “hands – on” learning experience as they are introduced to various kitchen stations and employment procedures. Areas include main kitchen production, bulk production, and banquet operations. This course is offered at HACC’s partnering culinary teaching facility, The Hotel Hershey. Students must meet with the Program Director for approval into the class. Students must have an approved uniform and designated knife kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and the Culinary Arts AAS and Certificate programs. Prerequisite: CULI 143 with a grade of C or higher.
Guides students on a culinary tour of Italy. 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 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.
Guides students on a culinary tour of Spain. 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 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.
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.
CULI 221Basic Foods: Preparation and Production 4:3:2.5
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. 255
CULI 230Cost Control: Food, Beverage and Labor 3:3:0
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.
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.
43 *Indicates those courses that require a grade of C or higher RECOMMENDED SEQUENCE FOR FULL-TIME STUDENTS Part-time students can complete this program by taking one or more courses each semester. Fall Semester I Spring Semester I Summer I CULI 102 2 CULI 143* 5 CULI 153* 5 CULI 113 2 CULI 125 3 CULI 133* 5 CULI 205* 2 HTMT 101 3 ENGL 110 3 Wellness 1 Fall Semester II Spring Semester II Summer II CIS 105 3 CULI 110 3 COMM 101 or 203 3 CULI 100 1 CULI 122 3 Math/Science Elective 3 CULI 107 3 CULI 251 3 CULI 230 3 CULI 291 3 Social/Behavioral Science Elective 3 Humanities/Arts Elective 3 109
