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Culinary Arts

 

   

Culinary Arts (CIP Code 12.0508)

 
     Instructor: Mr. Reichert (North)
     Instructor: Mr. Lieberman (South)

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

Career Pathways

 

Industry Certifications
  • NOCTI Certification - Culinary Arts II Cook (*National College Credit Recommendation Service)
  • Serv-Safe - Food Safety Managers Certification ($40.00 to take exam)
  • OSHA 10

 

PA BUREAU OF CTE SOAR PROGRAMS

To find out what postsecondary (college) programs articulate skills and tasks from this culinary program via the Students Occupationally and Academically Ready (SOAR) program, click here and enter this information:

  • Select Program of Study: Institutional Food Workers
  • CIP Code: 12.0508
  • Select your year of Graduation
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

Introduction Video