-
CULINARY ARTS PROGRAM
12.0508 INSTITUTIONAL FOOD WORKERS
(PDE APPROVED PROGRAM OF STUDY)
The Culinary Arts Program is an instructional program that prepares students for employment related to institutional, commercial or self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and work experience related to planning, selecting, preparing and serving of quantity food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Instruction of skills is provided to individuals desiring to become employed in all areas of the food service industry at entry level. The Program is certified by the American Culinary Federation. The Program consists of a list of PDE required tasks and additional local or value added tasks.
Specialized Equipment:
Related Occupations /Employment Opportunities:
Personal Qualifications:
Fully Gas-operated
Kitchen
Brazier and Pressure
Steamer
Ovens – Conventional
and Convection
Slicer
Broiler
Deep-fryer
Waiter/Waitress
Food Prep Worker
Food Service Manager
Cook/Short Order Cook
Baker
Chef/Head Cook
Ability to Work
Independently and in
a Team
Adapt to Situations
Work within Time
Constraints
Endurance
CAREERS:Chefs and Head Cooks
First Line Supervisors of Food Preparation and Serving Workers Cooks, Restaurant
Cooks, Short Order Food Preparation Workers
Certifications available to qualified students:Industry Certification
Provider Name
Certified Junior Culinarian (CJC)
American Culinary Federation
Pennsylvania Food Employee Certification (ServSafe, etc.)
Pennsylvania Department of Agriculture
ProStart National Certificate of Achievement Pennsylvania Restaurant & Lodging Association (PRLA)
