Pennsylvania Highlands Community College · Courses
CUL
13 courses with the subject CUL, 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.
CUL 137Food Sanitation and Safety Credential2
Fall 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.
Fall 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.
Spring This course provides students with continued practice of skills learned and applying them to meat and seafood cookery. Students will focus on the correct cooking techniques as well as. A study of the fundamental principles of meat, fish, and shellfish preparation and cookery, including plate presentation and the use of garnishments, the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism in the kitchen will be studied, as well the development of customer service techniques and habits in the dining room. In addition, students will continue to develop skills in basic mathematical operations and study of their applications in the food service industry including, percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items, and portion control.
Fall 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. Students will design a menu and job duty assignment list and serve students, faculty, and guests. Students will also rotate on managing Kitchen, sous chef, line cook, waitstaff, and dishwashing.
Spring This course provides a study of the development of international cuisines with the emphasis on their ingredients and nontraditional cooking methods, a study of advanced Garde Manger practices and trends, including: fermentation, pickling, and charcutier, and the study and application of modern cooking techniques and food science.
Fall 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.
Spring 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.
This course includes an in-depth study of advanced pastry skills. The students will use all of their skills learned in previous courses and apply them to advanced pastries including: chocolate sculptures, sugar pulling, wedding cakes and fondant work, how to produce truffles and candies, soufflés, ethnic breads, baking science, advanced frozen desserts, fried pastries, and how to design, organize, and produce baking and pastry buffets.
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.
This course is designed to help supervisors meet the challenges and demands of the hospitality industry, to be leaders that possess excellent human relations skills, are highly productive, and are very flexible. The focus of this course is on the first-line hospitality supervisor and applying the wisdom of management theory and experience to the hospitality workplace in down-to-earth terms.
Allows students to research current nutritional recommendations and produce recipes which reflect sodium reduction, sugar substitution, fat replacement and other nutritional concerns. Nutritional labeling requirements are also investigated. Uniforms are required.
As NeededThe internship is an opportunity for students to expand their classroom knowledge by learning food preparation and presentation techniques through practical application. To earn three credits, an intern must satisfactorily complete a minimum of 135 hours on the job. Uniforms are required.
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.
