Foundations of Professional Cooking
Introduction to professional food preparation skills and kitchen organizational practices through theory and performance-based learning lab activities. Theory relates manual skills to basic production techniques. Principles of classic cooking methods, heat transfer, knife skills, ingredient identification, sensory analysis, and industry professionalism are emphasized. (Formerly FHD108) 3 Credits (1 Lecture - 6 Lab) Corequisite(s): FHD118.
Introduction to the Hospitality Industry
Examination of four large segments of the hospitality industry: food service, lodging, travel and tourism, and meeting and convention planning. The food service business is the most expansive and diverse segment and constitutes a majority of the career examination. 1 Credit (1 Lecture - 0 Lab)
Principles of the science of nutrition, guidelines for making food choices and techniques for analyzing nutritional deficiencies, claims, and fads. Students study their own nutrient intake and its effect on the total healthy life style. Emphasis on designing diet for improved health. 3 Credits (3 Lecture - 0 Lab)
Buying techniques, product information, and identification of both food and non-food products. Topics include sustainability, product specifications, and related technologies. Quality, quantity, cost analysis, and competitive buying procedures are introduced as fundamental elements of the purchasing activity. 2 Credits (2 Lecture - 0 Lab)
Principles for the prevention of foodborne illness in the hospitality industry. Control measures are covered, with emphasis on maintaining a sanitary foodservice operation through knowledge of biological and physical hazard issues. Hazard Analysis Critical Control Point (HACCP) fundamentals and steps for implementation are also covered. National certification exam is conducted as a part of this course. 1 Credit (1 Lecture - 0 Lab)
Menu Planning and Cost Control
Introduction to the concepts and principles for managing and controlling food, labor, and operating costs in a hospitality operation. Emphasis on creating, evaluating, and marketing menus for profit. Includes application of formulas used to control food and labor costs and to develop goal-oriented pricing systems. 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): FHD117 and Placement by Examination or FHD117 and MTH004.
French Influence in Culinary Arts
Primary emphasis on recognition and pronunciation of French terms common to restaurant service is presented. Appreciation of the contribution of the French to modern dining and practice in the utilization of French terms in menu writing are included. Study includes practice in pronunciation, menu reading, and menu terminology. The course culminates in the development of a French lunch and dinner menu in correct form. 1 Credit (1 Lecture - 0 Lab) Fall Only.
Fundamental principles and procedures used to prepare a variety of bakery products and desserts. A study of ingredients and mixing methods for producing various baked goods. 3 Credits (1 Lecture - 6 Lab) Corequisite(s): FHD118.
Cakes and Decorations
Introduction to the basics of cake decorating. Hands-on practice includes identifying and using decorating equipment, making and tinting common types of icings, and using various cake decorating tips. 1 Credit (0 Lecture - 3 Lab) Corequisite(s): FHD118.
Principles of Chocolate Works
Introduction to the world of chocolate, including its history, identification, and applications. Proper tempering, handling, and storage are practiced. Hands-on experience includes preparing assorted chocolate candies, molded items, sculptures, and decorations. (Formerly FHD 139) 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD118.
Professional Table Service
Principles of high-quality professional guest service skills in a “front of the house” hospitality operation. Knowledge and practice of professional service styles and techniques, including American, English, Russian, French, Banquet, and “Wave” service. Evaluation, selection, planning, and execution of appropriate service styles for food and beverage functions. (Formerly FHD143/144) 2 Credits ( .50 Lecture - 4.50 Lab)
Introduction to the main techniques of casting, blowing, and pulling sugar. Study includes the principles of creating pastillage decorations and centerpieces. Hands-on practice includes producing simple pieces used for plated dessert presentations and planning/presenting showpieces with attention to proportion, color, and composition. Some assignments created in class will be used in a grand buffet presentation in FHD280. (Formerly FHD105) 1 Credit (0 Lecture - 3 Lab)
Issues and Perspectives in Hospitality
Seminar designed to explore, discuss, evaluate and clarify implications and perspectives of issues present in the hospitality industry. Students use research and writing to develop responsible positions on issues they will deal with as future managers/owners in the industry. 2 Credits (2 Lecture - 0 Lab) Spring Only.
Historical Culinary Perspectives
Introduction to the history of food and cuisine in states/countries outside the mainland United States. Emphasis on skills developed in the preparation and evaluation of traditional dishes and their cooking methods. Practice in plating food for service in an a la carte restaurant setting is included. Use of regional spices and herbs and regional ingredients is emphasized. 2 Credits (1 Lecture - 3 Lab) Spring Only.
Exploring the World of Cheese
Exploration of classifications and varieties of world cheeses. Skill development includes describing the distinctive flavor profiles through tasting and comparative evaluation of categories of cheese. Farmstead, Artisanal, imported, and processed cheeses are evaluated. Topics also include cheese making, history, and connection of product source to service. Course work includes research and creation of restaurant-quality cheese-tastings and service. 1 Credit (1 Lecture - 0 Lab) Prerequisite(s): FHD108 and FHD118 or FHD101 and FHD118.
Principles of Bakeshop Production
Introduction to the commercial bakeshop, including fundamental procedures and principles of quantity baking. Lab experiences focus on the established pastry stations, scratch baking, and the production of commercial products. U.S. and metric weight measurements are used; recipe conversion based on baker's percentage is emphasized. Discussion and practice includes team-building skills and bakeshop communication. American and European style bakery and pastry products are featured. (Formerly FHD208) 6 Credits (2 Lecture - 12 Lab) Prerequisite(s): FHD137. Corequisite(s): FHD125.
Foundations of Food Preparation and Production
Application of the culinary skills associated with mise en place, cooking methods, classic knife skills, and classic sauce preparation through culinary presentation of hot and cold foods in a professional hospitality operation. The classic brigade system is employed to establish a team approach in organizing the modern kitchen for guest service. Emphasis on safe and efficient use of food service tools and equipment in a production kitchen. (Formerly FHD210) 4 Credits (2 Lecture - 6 Lab) Prerequisite(s): FHD101 and FHD117 and FHD118 or FHD108 and FHD117 and FHD118. Corequisite(s): FHD125.
Hospitality Beverage Management Service and Controls
Study of alcoholic beverages by category, hospitality operation, professional service techniques, and current social consumption issues. Emphasis on global wine regions, production techniques, and styles; course work incorporates wine and food pairing exercises. Production fundamentals of spirits, beer styles, and non-alcoholic beverages. Control point procedures for profitable beverage operations. Responsible alcohol beverage service protocols culminating with an industry certification test. Course includes15 hours of mixology lab and 30 hours of beverage service in a School of Business and Hospitality operation. (Formerly FHD145/FHD146) 4 Credits (3 Lecture - 3 Lab)
Diet Therapy and Application
Study and hands-on application of nutrition as it relates to the life-cycle with a concentration on various states of physical health and its effects on nutritional needs. Topics include diet therapy and modification, nutrition interviewing and assessment, care planning, cultural foods and concerns, and state and federal regulations. Institutional feeding is emphasized. 3 Credits (2 Lecture - 3 Lab) Prerequisite(s): FHD116 and FHD125 and FHD211 or FHD116 and FHD125 and FHD210. Spring Only.
Introduction to Lagers and Ales
In-depth study of the relationship between ingredients, brewing processes, and aging in the production of fine lagers and ales of the world. The historic relationship with society and food will be identified and related to their mystique, tradition, and development. Study includes evaluation via tasting; therefore, students must meet Pennsylvania's alcohol age requirements. Designed to promote a professional understanding of the living, evolving nature of the malted beverage, how it is successfully paired with food, and why it has maintained a place on the tables of consumers in all social and economic circles around the world. 1 Credit (1 Lecture - 0 Lab) Prerequisite(s): FHD145 and FHD146 or FHD220. Spring Only.
Spa and Nouvelle Cuisine
Emphasis on creativity! New innovations in menu design, food preparation and presentation. Limiting salt, fats, and heavy sauces and adaptation of classical techniques to lighter and healthier alternatives. A study of several alternative eating and cooking styles and trends; including the vegetarian menu and various ethnic cuisines. 2 Credits (1 Lecture - 3 Lab) Prerequisite(s): FHD116.
Advanced Dining Room Management
Strategies used to maximize the productivity and profit of the dining room operation, focusing on the positions of maitre d'hotel, host/hostess, and banquet manager. 3 Credits (2 Lecture - 3 Lab) Prerequisite(s): FHD142 or FHD143 and FHD144. Spring Only.
Artistic Buffet Decoration
Introduction to the creative art of ice carving. Study of ice selection, tools, designs, and the art of carving. Includes an additional unit of fast ice molds and practice in tallow, salt dough, and bread sculpting. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD118. Corequisite(s): FHD118. Fall Only.
Cake Decorating II
Advanced skills in cake decorating, including lattice work, string work, lily nail flowers, figure piping, basket weave, gum paste, sugar molds and wedding cake assembly and decoration. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD138. Spring Only.
Theory and execution of on- and off-premise catered events. Topics include administration, planning, marketing, selling, showmanship, communication, and leadership skills. Emphasis on managing essential catering resources (people, equipment, and food) in a productive and efficient manner. 3 Credits (2 Lecture - 3 Lab) Prerequisite(s): FHD210 or FHD211.
Emphasis on operations of facilities for those who want to own or manage a food service operation. Areas of study include concept development, feasibility studies, demographics, sales and cost projections, staffing and equipment, marketing, and customer relations. 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): FHD125.
Practical application of culinary production techniques in a retail setting. Participation in and observation of production and management controls in a restaurant provides an opportunity to hone skills and assist in analyzing personal career goals. Students gain enhanced competency and speed in the performance of the basic skills covered to date. 1 Credit (0 Lecture - 5 Lab) Prerequisite(s): FHD210 or FHD211.
Classical and Specialty Dessert Presentation
Preparation and presentation of hot and cold desserts used for restaurant service. Hands-on applications include a variety of traditional, nouvelle, and modern desserts using hot and cold dessert sauces with appropriate garniture for plated presentation. Kitchen organization and classical preparation methods are emphasized. 3 Credits (1 Lecture - 6 Lab) Prerequisite(s): FHD208 or FHD209. Corequisite(s): FHD276.
Front Office Management
Introduction to hotel management, focusing on the essential front office procedures, management systems, and issues affecting the management of rooms in lodging establishments. Study includes modern patterns of ownership, management, and marketing of hotels, motels, resorts, and inns. Additional topics include yield management, reservations management, front office accounting, service management, guest security, and quality service management. 3 Credits (3 Lecture - 0 Lab) Corequisite(s): FHD211 or FHD210.
Cakes, Pastries and Desserts
Preparation of quality cakes, pastries and desserts by following production recipes and methods. European style pastry and dessert making techniques are featured. (Formerly FHD 203) 3 Credits (1 Lecture - 6 Lab) Prerequisite(s): FHD208 or FHD209.
Advanced Garde Manger
Techniques in the production of cold food and presentations. Includes preparation of aspics, forcemeat, pates, mousse, marinades, and galantines, as well as curing and smoking techniques. Platter and mirror designs. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD210 or FHD211.
Professional Event Planning
Study that focuses on identifying event needs while developing strategies for comprehensive event experiences relating to the scope of resources, site specifications, and audience accommodations. Emphasis on managing and planning resources for successful, profitable events. 3 Credits (3 Lecture - 0 Lab)
Baking and Pastry Arts Internship
Practical application of baking and pastry arts production techniques in a wholesale and/or retail setting. Participation in and observation of production and management controls in a restaurant, commercial bakery, or grocery store bakery provides an opportunity to hone skills and assist in analyzing personal career goals. Enhanced competency and speed in performance of the basic baking, preparation, and/or plating skills covered to date. 1 Credit (0 Lecture - 5 Lab) Prerequisite(s): FHD208 or FHD209. Summer Only.
Pastry Food Show and Buffet Presentation Concepts
Industry professional rules and guidelines for pastry and baking preparation for food show presentation. The theory and practice of pastry buffet planning, including themes and presentations are featured. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD203 and FHD270 or FHD270 and FHD276. Corequisite(s): FHD150 and FHD286.
Baking and Pastry Applications for Culinary Lecture
Introduction to the criteria needed to set-up and maintain a baking and dessert program in a hospitality operation. The concepts and techniques of preparation, service, and classical and modern techniques for dessert and bread production are featured. 1 Credit (1 Lecture - 0 Lab) Prerequisite(s): FHD137. Corequisite(s): FHD283.
Baking and Pastry Applications for Culinary Lab
Preparation and presentation techniques of baking and dessert products that apply to restaurant and banquet services, including traditional and modern desserts and bread products associated with a hospitality operation. Scratch baking and commercial product usage are featured. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD137. Corequisite(s): FHD281.
Advanced Patisserie Operations
Theory and hands-on experiences designed to enhance knowledge and skills through the production of advanced breads, pastries, and desserts. Marketing and merchandising techniques are utilized to sell products in a retail bakery environment. International recipes emphasize the global business culture. Management principles covered include team building strategies; performance appraisals and evaluations; equipment justification; and recipe standardization, conversion, and costing. Current bakery technologies are featured. Some assignments from this class will be used in a final buffet project in FHD280. (Formerly FHD223) 6 Credits (2 Lecture - 12 Lab) Prerequisite(s): FHD203 and FHD270 or FHD270 and FHD276. Corequisite(s): FHD150 and FHD280.
Hospitality Management Internship
Practical application of management and leadership skills in a wholesale and/or retail setting. Participation in and observation of production and management controls in a restaurant, hotel, catering service, or conference center provide an opportunity to develop hospitality skills and assist in analyzing, guiding, and directing the work of subordinates in a team environment. 1 Credit (0 Lecture - 5 Lab) Prerequisite(s): FHD108 and MGT115 or FHD101 and MGT115.
Credentials proven by ACFAFAC Accreditation
This course exists for the purpose of verifying transfer of culinary credits only. Eligible candidates who submit an official transcript indicating graduation from an American Culinary Federation Educational Foundation Accrediting Commission accredited associate degree program, will be credited for 42 culinary credits. These 42 credits reflect the Penn College associate-degree culinary courses. Graduation from an accredited ACFEFAC associate-degree program reflects the candidate's ability to meet the associate degree level culinary course requirements. 42 Credits (42 Lecture - 0 Lab)
Culinary Internship II: Le Jeune Chef Restaurant
Practicum designed to refine technical skills related to restaurant, special event food production, and hands-on rotation in the kitchen brigade. New work areas in storeroom, warewashing, and general kitchen systems provide job-shadowing and training experience. Classic and contemporary food preparation and applications are incorporated. Practice in planning restaurant menu selections and menus with creative plate designs, and nutritional adaptations based on guests' needs for service are emphasized. Completion of a minimum of 120 hours at Penn College, during lunch, dinner, and event services, is required. 1 Credit (0 Lecture - 5 Lab) Prerequisite(s): FHD116 and FHD269 and FHD305 and FHD306 and MGT115 or FHD116 and FHD269 and FHD320 and MGT115.
Wines of the World
In depth study of the relationship between vinifera, labrusca and hybrid grapes to the climate, micro-climate, geography and geology of traditional and emerging wine producing regions of the world. The science of enology is studied, as will the historical relationship between wine and society and religion, and its impact on wine's mystique, tradition and influence. Study includes the international packaging and marketing of wine, with its relation to tradition and its evolution in today's global marketplace. Sensory evaluation of the many types of wines will be untaken, with a view toward understanding wine as a living, evolving beverage that is paired with foods, has health benefits, and has maintained a place as a beverage of choice on the tables of consumers in all social and economic circles around the world. NOTE: Students must provide proof of age for the legal responsible consumption of alcholic beverages in the state of Pennsylvania. Additional lab fees apply. 3 Credits (3 Lecture - 0 Lab) Fall Only.
Legal Issues and Applications in Hospitality
Study of the legal duties and responsibilities faced by operators of hotels, motels, restaurants, foodservice and tourism properties. Civil liability, contract law, bankruptcy law, labor law, property rights, legal forms of business, the court system and out of court settlements are covered. The course centers on case studies and the prevention of costly legal actions. 3 Credits (3 Lecture - 0 Lab)
Meat and Seafood Fabrication
Study of the sources and production of meat, wild and domestic game, farm raised and wild fish, and seafood. Topics include the physical structures of common culinary protein sources, with skill development in fabricating, portioning, and utilizing meat, fish, and game profitably in a restaurant hospitality operation. 2 Credits (1 Lecture - 3 Lab) Prerequisite(s): FHD117 and FHD118 and FHD210 or FHD117 and FHD118 and FHD211.
Regional American Cuisines
Cuisines from United States micro regions, including regional preparations and influential culinary leaders. Application of professional technical skills in brigade stations, including preparation of regional recipes using traditional and modern kitchen techniques in a hospitality operation. Exploration and development of management techniques, critical thinking, communication, and problem-solving skills. Emphasis on an active supervisory role in a dynamic production environment, to include production schedules and analysis of menu and market demands. Sustainable food and energy concepts are explored, demonstrated, and applied. (Formerly FHD305/FHD306) 4 Credits (1 Lecture - 9 Lab) Prerequisite(s): FHD125 and FHD210 and FHD269 or FHD125 and FHD211 and FHD269.
Hospitality Systems Management
Study of the duties and responsibilities involved in managing the hospitality facility as an asset. Basic understanding of the assembly and maintenance of heavy equipment will be taught in an actual professional operation. Students learn to evaluate the use of contract services and staffed maintenance employees for fire safety, refrigeration, heavy kitchen equipment, waste disposal, scullery operations and structure maintenance. Comparison of the advantages and disadvantages of rent to own agreements for kitchen accoutrements is examined. 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): FHD268 or FHD268 and FHD310 or FHD300 and FHD310. Spring Only.
Culinary Competition and Skills Assessment
Research, exploration, and observation of various professional culinary competition formats. Competitive involvement in the planning, organizing and execution of the different types of food competitions is explored. A market basket skills assessment that synthesizes cooking skills, presentation techniques and nutritional principles is included as an outcomes evaluation linked to successful completion of graduation requirements. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD222 and FHD307 and FHD311 and FHD404 and FHD420 and FHD450. Corequisite(s): FHD496. Spring Only.
Classical Cuisines of the World
Study of classical European and international culinary evolution, history and theoretical concepts, global cuisine, and their application in modern culinary arts. Analysis and application of preparation theory, development and planning of advanced classical preparations, production, and service in a professional hospitality food service operation. Assignments link origin and theory enabling assessment and evaluation of traditional and contemporary culinary processes. (Formerly FHD308/309) 4 Credits (1 Lecture - 9 Lab) Prerequisite(s): FHD125 and FHD137 and FHD210 and FHD269 or FHD125 and FHD137 and FHD211 and FHD269.
Culinary Leadership Training
Practical experience with work-based approach to training and peer enablement within controlled instructional environments. Technical culinary skills are applied while building communication and leadership skills in situations emphasizing education and training. Instructional demonstrations within the academic school and for the general public are developed and presented. (Formerly FHD406) 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD304 and FHD305 and FHD306 and MGT115 and SPC101 or FHD304 and FHD320 and MGT115 and SPC101 or FHD304 and FHD308 and FHD309 and MGT115 and SPC201 or FHD304 and FHD415 and MGT115 and SPC201. Corequisite(s): ENL121 or ENL201.
Culinary Internship III
In-depth, practical learning experience with emphasis on immersion into a specialty area or industry concept chosen by the student. Proficiency in culinary technique is expected by employing competencies gained through prior course work. Independent and creative problem solving is articulated through utilization of communication technologies and written projects. Analysis of personal standards of quality performance with respect for guest service, kitchen culture, and cuisine. Final synthesis of the internship will occur in FHD496, Culinary Senior Project. Pre- and post-internship seminars are required. Course cannot be dropped without approval of the academic school dean. 2 Credits (0 Lecture - 10 Lab) Prerequisite(s): ENL121 and FHD222 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 and FHD404 and MGT115 or ENL201 and FHD222 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 and FHD404 and MGT115 or ENL121 and FHD222 and FHD304 and FHD308 and FHD309 and FHD320 and FHD404 and MGT115 or ENL201 and FHD222 and FHD304 and FHD308 and FHD309 and FHD320 and FHD404 and MGT115 or ENL121 and FHD222 and FHD304 and FHD305 and FHD306 and FHD404 and FHD415 and MGT115 or ENL201 and FHD222 and FHD304 and FHD305 and FHD306 and FHD404 and FHD415 and MGT115 or ENL121 and FHD222 and FHD304 and FHD320 and FHD404 and FHD415 and MGT115 or ENL201 and FHD222 and FHD304 and FHD320 and FHD404 and FHD415 and MGT115.
Culinary Senior Project
Capstone course for the Culinary Arts bachelor's degree. Course content provides resources and faculty mentoring for analysis of internship experiences, technical skill, and interdisciplinary synthesis. Formal and informal writing styles are employed as a primary means of communication with the added expectation that other creative venues become an integral part of the project presentation. Participation in classroom seminars or colloquia is required. (Formerly FHD495) 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): ENL121 and ENL211 and FHD210 and FHD310 and FHD404 and FHD450 or ENL201 and ENL211 and FHD210 and FHD310 and FHD404 and FHD450 or ENL121 and ENL211 and FHD211 and FHD310 and FHD404 and FHD450 or ENL201 and ENL211 and FHD211 and FHD310 and FHD404. (Writing Enriched)