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) |