• Culinary Arts (CIP Code 12.0508)
     Culinary Arts
     
    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 skills are provided to individuals desiring to become employed in all areas of the food service industry at entry level. 
  •  Programs of Study
     Level I
    Demonstrate Safety Procedures
    Demonstrate Sanitation Procedures
    Demonstrate Use & Care of Cutting Tools & Utensils
    Demonstrate Use & Care of Mechanical Food Preparation            Equipment
    Demonstrate How to Prepare Standardized Recipes
    Purchasing, Receiving & Storage Procedures
     Hours
    45
    45
    50
    40
     
    35
    25
     Level II
    Demonstrate Safety Procedures
    Demonstrate Sanitation Procedures
    Demonstrate Skill in Garde Manger 
    Demonstrate Knowledge of the Food Industry
    Purchasing, Receiving & Storage Procedures
    Demonstrate Use & Care of Cutting Tools & Utensils
    Demonstrate Use & Care of Mechanical Food Preparation            Equipment
    Demonstrate How to Prepare Standardized Recipes
     Hours
    45
    45
    30
    40
    55
    45
    55
     
    45
     Level III
    Prepare Stocks, Soups and Sauces
    Prepare Cheese
    Prepare Vegetables and Fruits
    Prepare Breakfast Foods
    Prepare Salads, Fruits, & Salad Dressing
    Properly Add Seasonings to Food
    Prepare Pasta & Rice
    Demonstrate Knowledge of Beverages
     Hours
    55
    25
    55
    45
    75
    45
    35
    25
     Level IV
    Identify, Prepare & Cook Meats 
    Demonstrate Knowledge of Nutrition
    Demonstrate Skill in Basic Baking Practices
    Plan & Cost Menus
    Perform Institutional Food Service Procedures
    Perform "Front of House" Operations
    Perform Dining Room Service
    Demo Skill in the Use of a Personal Computer
    Hours
    70
    70
    50
    20
    30
    60
    40
    20
  • STC has Articulation Agreements with the following post-secondary schools:
    Delaware County Community College, Pennsylvania College of Technology, The Culinary Institute of America, Westmoreland County Community College, Lehigh Carbon Community College


    Program Requirements/Costs (approximate)
     
    Two 3 Ring Binders..............................$10.00ea.
    Combination Lock.................................$5.00
    Books & Uniforms.................................$250.00
    (Uniform consists of a  black chef coat, black
    and white pants, a black chef's hat and black 
    non-skid shoes)
    The Culinary Professional Workbook........$25.00
     
     
    Program Entrance Recommendations
     
    A strong will to work
    Accept criticism and deal calmly and effectively
       with high stress situations
    An understanding of the food industry
    Clear understanding of math, English & Grammar
    Good people skills
    Spend a considerable amount of time standing
       and/or walking
     
    Understand teamwork