Culinary Arts

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)