The Culinary Arts program consists of a series of planned courses designed to provide you with skills, knowledge, and attitudes necessary for entry-level employment and post secondary training in food related careers. All courses integrate safety, leadership, employability skills, mathematics, and science instruction wherever applicable. The learning and hands-on training takes place in a fully equipped cafeteria and restaurant at the school. You will learn how to order, receive, store, prepare, and serve food and beverage along with measuring, mixing, and proportioning using various utensils, tools, and equipment. Courses employ guidelines for safety and sanitation according to HAACP and OSHA standards as set forth by the state of Pennsylvania and as adopted from accredited culinary schools such as the Culinary Institute of America, Johnson and Wales, and the American Culinary Federation.

Concentrations: (separate programs)                                                                        

CU1 : Food Service Production and Management: This course is designed to train you in all aspects of food service operations. The emphasis is on production and management for on-site operations such as medical, recreational and campus food service and catering facilities.

CU2 : Restaurant Practice: The course is a sequentially designed program with a real working restaurant that provides you with real world experiences. You will have the opportunity to work various positions throughout the restaurant and kitchen. This program is designed to incorporate related math, science, and reading application. Students will have the opportunity to complete the ServSafe food safety certification program as part of the curriculum.

If you are  

·         ambitious
·         energetic
·         self-confident
·         enthusiastic
·         optimistic
·         creative
·         responsible 

If you have

• time management skills
• the ability to understand and use constructive criticism
• physical stamina and motor skills
• a neat, clean appearance
• a keen sense of smell
• eye-hand coordination
• communication and socialization skills
• average corresponding grade-level math ability including fractions and percentages
• good eyesight either natural or with correction
• organizational skills
• the ability to comprehend and express yourself with correct English syntax both orally and by written means

If you like to

• express your creativity
• experience new cuisine
• work in a fast-paced sometimes stressful environment
• work with people from diversified backgrounds

You will need

• uniform including apron and chef hat
• leather shoes
• personal notebook and writing instruments
• average to good study habits
• basic computer/research skills will be beneficial

If you think

• these qualities and characteristics describe YOU

This may be the program you are looking for!

Nature of the Program:  Many young people work as chefs, cooks, and other kitchen/restaurant workers - over 20% are between the ages of 16 and 19 years old. Culinary Arts workers handle, prepare, cook, and serve food in a customer-orientated business. Working conditions may vary depending on the establishment and the type and quantity of food prepared. The work is time managed, the environment is often hot and working under pressure is the norm. Working hours vary, dictated by the type of establishment, with long irregular hours including holidays and weekends. Again, emphasis is placed upon an environment where the work is often fast paced and time managed since the product is perishable. 

Completion of the Program:  Upon completion of the culinary arts program, students have the qualifications to start a career in a culinary arts establishment. Students are also actively recruited for further culinary education in two or four year post-secondary programs. For the student that is willing to learn and work, there are countless opportunities for employment and advancement in the culinary arts industry.   

Related Occupations: Butchers and meat cutters, institutional/private bakers, caterer, food production manager, kitchen supervisor, nutritionist, dietician, restaurant manager, chef, waiter/waitress, sous chef, kitchen helper, food preparation and production assistant, storeroom manager, banquet manager, inventory controller, product development, advertising and research.