Course Number
Course Name
Credit Hours
Foundation
PSY1050
4
Course Description:
This course is designed to enhance the college learning experience and prepare students for personal and professional success. Concepts presented include managing change, setting and achieving goals, and thinking in ways to create success. This course also incorporates assessments that will increase one’s self-awareness, and improve the student’s interpersonal and intrapersonal skills.
General Education Courses
COM1100
4
Course Description:
This course focuses on helping students develop writing, researching, and critical thinking through writing paragraphs and essays using different rhetorical style and research. Students will gain knowledge of information literacy and practical application of writing and research skills. Students also gain experience with peer reviewing and using critical analysis to interrelate reading and writing.
SCI2000
4
Course Description:
This is an introductory environmental science course which reviews fundamental science concepts in an applied manner. The primary focus of this course is natural resource management, the global consequences of poor management and individual responsibility for local action.
SOC1050
4
Course Description:
This course examines the basic concepts and terminology, research, theories, and facts associated with the understanding of human interrelations within various cultures, individual organizations, and distinct social groups. Through the scientific study of human behavior focused around the major sociological paradigms, human interactions within social institutions will be explored, including family, religion, economics, politics, government, medicine, as well as additional social groupings. Utilizing the sociological perspective, analysis will include stratification and institutional inequality, deviance, and other environmental dynamics. Numerous contemporary social issues will be discussed such as sexism, racism, class bias, and general inequality.
SPC1010
4
Course Description:
This course provides students with the basic skills necessary to organize their thoughts and communicate effectively through public speaking. Students learn to research, organize, and properly convey oral messages. Through practical classroom application, students gain sound experience in the art of oral presentation.
SPN1050
4
Course Description:
This course introduces students to the Spanish language and the cultures of the Spanish-speaking world. Students can expect a survey of basic Spanish grammar and the development of the four language skills: listening, speaking, reading, and writing Spanish, with special emphasis placed on conversational skills. Some aspects of everyday life in the Spanish-speaking world will also be introduced.
Professional
CA1010
8
Course Description:
This course introduces students to basic culinary terminology, equipment identification, knife skills and food and meal preparation through lectures and hands-on practice. Emphasis is given to safety, fundamental techniques, and presentation. Students complete a comprehensive program of breakfast and mid-day meal preparation. They become acquainted with identifying common quality fruits, vegetables and herbs, learning industry standards for vegetable cuts and size as well as vegetable cooking techniques. The course includes preparation of breakfast products and numerous egg dishes, as well as salad and sandwich preparation. Students are introduced to a variety of salad greens, basic dressings and a variety of hot and cold sandwiches. Emphasis is also placed on retention of basic sandwich ingredients, taste, and preparation of luncheon service and plate presentation. This includes cooking techniques for pasta, rice and potatoes.
CA1020
7
Course Description:
This course provides the foundation for all cuisine which originates with the creation of delectable sauces. Students begin by using fresh ingredients to prepare stocks such as beef, chicken, veal and fish. These “mother” sauces provide the base for all “small” sauces. Preparation of consommés, cream and bean soups as well as their thickening agents is emphasized. Additional sauce proficiency is acquired while used as an accompaniment.
CA1030
7
Course Description:
This course introduces students to the fabrication of primal cuts of meat and poultry for various industry operations. Emphasis is given to portion control, purchasing, costing and the utilization of by-products. Attention and encouragement are given to fundamental cooking techniques and individual plate presentation. Attention is also given to the proper care and use of tools for grinding and smoking as well as the handling of forcemeats to create a variety of sausage.
CA1040
7
Course Description:
This course introduces students to the basic information, procedures and techniques necessary for an understanding and application of the function of baking ingredients. Product differentiation and ingredients identification are developed along with the application of weights and measures. Each student produces an assortment of breads, rolls, danish and a variety of other bakery products. Students are exposed to decorating techniques required for the production of high-quality pastry products. Each student participates in producing items such as variety pies, tarts, puff pastry, and pate choux products.
CA2050
7
Course Description:
This course improves the student’s culinary foundation through the preparation and presentation of classical French menus. Students prepare a classical French menu daily, following the principles and disciplines of Auguste Escoffier. Students are exposed to the “Garde Manger” department by applying proper techniques for cold food presentation. Students are introduced to the organization and responsibilities of the cold kitchen. Attention to detail in the production of pate’s en crouts, terrines, hors d’oeuvres and classical garnishes is given
CA2060
7
Course Description:
This course will focus on the cooking styles and traditional ingredients of international and ethnic cuisines. Students are introduced to world cuisines, cultures and food presentations.
CA2070
4
Course Description:
Students have the opportunity to apply skills learned through theory and hands-on application to a practical/professional environment.
CA2081
12
Course Description:
Students have the opportunity to apply skills learned through theory and hands-on application to a practical/professional environment.
FS1010
4
Course Description:
This course includes a study of the principles of bacteriology, food borne illness, sanitation, safety, personal hygiene, housekeeping and health regulations and inspections. The safe use, cleaning and maintenance of equipment is also stressed. The principles of HACCP will be studied and applied to hypothetical situations. Each participant will be certified upon successful completion of the sanitation requirements for certification, or re-certification, by the American Culinary Federation.
FS1020
4
Course Description:
This course develops skills in mathematical computations that are frequently used in the food service industry. Areas of emphasis include recipe conversions, percentages and compound interest.
FS1030
4
Course Description:
This course provides students with an overview of the purchasing procedures for food service operations, which includes the theory of the flow of goods, purchasing trends and cycles, and the ethical and legal considerations for purchasing and comparing product and bidding specifications. Students gain hands-on experience with inventory, proper receiving and issuing techniques, product quality, and comparison testing and various purchasing systems.
FS1090
4
Course Description:
This course introduces students to the basics of the Front-of-the-House dining room operations and banquet management. Included will be styles of service, the basics of service, an analysis of all dining room positions, customer service, human resource skill, and restaurant concepts. Additionally, students will learn the basic skills of either Front or Back-of-the-House operations.
FS2050
4
Course Description:
This course is an introduction to the operation of the purchasing, inventory, maintenance, storage, and disbursement of food and kitchen supplies. Students learn to control food costs and maintain accurate records. Students will focus on food commodities, computers in the food service industry, supplies, and services.
FS2070
4
Course Description:
Students receive an overview of the major wine regions of the world. The how-to of wine making, wine label reading and champagne fermentation are thoroughly discussed. The course explains marketing and merchandising techniques helpful in today’s food service institutions.
FS2100
4
Course Description:
Please see the Harrison College Course Catalog for a list of courses for this program.
FS2120
4
Course Description:
This course introduces students to the concepts behind creating, owning, and building a business. Entrepreneurship is a major factor in economic growth and renewal.
SCI2150
4
Course Description:
Basic nutritional concepts that lead to healthy living and the eating habits of customers, patrons and clients are identified and studied. The basic nutritional requirements of various age, social groups and at-risk health groups are evaluated and those needs analyzed in relation to recipe and menu development. Study is directed to the use of low-calorie, low fat, healthy food choices and the proper cooking technique used in raising the nutritional benefits of special diets while maintaining taste, texture and appeal. The American Culinary Federation Educational Institute approves this course.