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    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)