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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)