Business & Hospitality
Articulation Agreement: Culinary Arts & Systems

Associate of Arts in Culinary Arts at Harrisburg Area Community College with
Bachelor of Science in Culinary Arts and Systems

Requirements

Students who transfer to Penn College are responsible for meeting all graduation requirements of their chosen degrees, including the established minimums that dictate the number of credits that must be completed at Penn College.

Course Transfer Equivalencies

These courses are evaluated individually and must be completed with a grade of 'C' of better.

General Education Courses

HACC Penn College
   
Course Number Course Number
ENGL 101 ENL 111
ENGL 102 ENL 121
ENGL 104 ENL 201
SPCH 101 SPC 101
MATH 100 MTH 113
MATH 111 MTH 151
MATH 113 MTH 151
MATH 114 MTH 153
CIS 105 CSC 124
MGMT 201 MGT 115
HRIM 251 Open Elective
ENGL 106 Open Elective
Gen. Ed. Transfer Elective (one of the following)
  • ENGL 203, 204, 205
  • HIST 101(D), 102(D), 103, 104, 201, 202
  • PHIL 101, 102, 200(D), 225
Humanities Elective (3 credit)
Transfer Elective (one of the following)
  • CHEM 100, 101
  • ASTR 103, 104
  • GEOL 101, 102, 201
  • METR 101
  • PHYS 201
Science with a Lab (4 credit)

Culinary Arts & Systems Major Courses

The following culinary arts courses will satisfy requirements in the Culinary Arts and Systems program:

HACC
 
Course Number Course Title
HRIM 100 World of Wine
HRIM 101 Introduction to Hospitality Industry
HRIM 104 Nutrition for Food Service
HRIM 110 Menu Design & Marketing
HRIM 113 Sanitation & Safety
HRIM 122 Food Purchasing, Receiving, and Storing
HRIM 125 Dining Room Management
HRIM 133 Culinary I
HRIM 143 Culinary II
HRIM153 Culinary III
HRIM 205 Restaurant Operations I
HRIM 206 Restaurant Operations II
HRIM 207 Restaurant Operations III
HRIM 231 Cost Control: Food & Labor
HRIM 251 Hospitality Supervision
HRIM 291 Culinary Arts Practicum

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