• Culinary ArtsCU1

    The Culinary Arts program at CTC of Lackawanna County consists of a series of planned courses designed to provide students with skills, knowledge, and attitudes necessary for mid-level, middle-management employment and post-secondary training in food-related careers. 

    Many young people work as chefs, cooks, and other kitchens/ restaurants and front-of-the-house 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.

    CU2 All courses integrate safety, leadership, employability skills, mathematics, and science instruction wherever applicable. The instruction and on-the-job training will be conducted in a fully equipped cafeteria and restaurant at the school. Students will learn how to order, receive, store, prepare, manage and serve food and beverages along with measuring, mixing, and proportioning using various utensils, tools, and equipment. Courses employ guidelines for safety and sanitation according to HAACP, ServSafe and OSHA standards as set forth by the state of Pennsylvania and as adopted by accredited culinary schools such as the Culinary Institute of America, Johnson and Wales, Penn College, and the American Culinary Federation. Students are assessed by teacher-made rubrics, projects, tests, quizzes, and participation in school and out-of-school activities. 

    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 students that are willing to learn and work, there are countless opportunities for employment and advancement in the culinary arts industry.

     
    Topics of Study:

    Safety Procedures Cheese Preparation
    Sanitation Procedures Vegetable and Fruit Preparation
    Knowledge of the Food Industry Salads, Fruits & Salad Dressings
    Purchasing, Receiving & Storage Procedures Food Seasoning
    Skill in Garde Mangre' Stocks, Soups & Sauce Preparation
    Use & Care of Cutting Tools & Utensils Identifying & Cooking Poultry & Seafood
    Use & Care of Mechanical Food Preparation Equipment Skills in Basic Baking Practices
    Standardized Recipes Plan and Cost Menus
    Knowledge of Nutrition Institutional Food Service Procedures
    Breakfast Food Preparation "Front-of-the-House" Operations
    Knowledge of Beverages Dining Room Services
    Pasta & Rice Preparation Personal Computer Skills



    Post-Secondary Options:

    Pennsylvania College of Technology
       Degree, Food and Hospitality Mgmt/Culinary Arts
    Luzerne County Community College
       Degree, Restaurant and Hospitality Mgmt/Culinary Arts
    Keystone College
       Degree, General Education
    Johnson and Whales University
       Degree, Restaurant and Hospitality Mgmt/Culinary Arts
    Lincoln Tech
       Culinary Arts Certificate
    Lackawanna College

       Associate of Science Degree in Culinary Arts and Hospitality Management
    Culinary Institute of America
       Degree, Restaurant and Hospitality Mgmt/Culinary Arts
    ACF (American Culinary Federation)
       Apprenticeship Program
    Military


    Co-Op Opportunities:
    Aramark, Scranton University
    McDonald's
    Burger King
    Chartwell’s, Marywood University
    Vincenzo’s Pizzeria, West Scranton
    Mohegan Sun Casino

    Career Opportunities:
    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
    Dining Room Management
    Host