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Program Description

 
Culinary Arts 
CU2

12.0508 Institutional Food Workers 


Overview: 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.


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.
 

 

Key Learning Objectives:

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

 

Post-Secondary Options: After completing the program, students can further their education by pursuing advanced degrees or certifications in fields such as:

  • 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

These advanced studies can lead to higher-level positions and specialized roles in the Culinary realm.


 

Career Prospects: Graduates are well-prepared for various roles in industry, including:

  • 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



Industry Certifications: Students are able to earn the following certifications in their years at the CTCLC. 

  • OSHA 10 for Culinary Arts 
  • ServSafe Food Handlers Certification 
     

 

Co-Op Opportunities: 4th quarter Juniors and Seniors can be placed in the workforce through our Cooperative Education program. Below are some opportunities for Culinary  students. 

  • Country Club of Scranton 
  • Fit AF 
  • Mendicino's Pizza
  • Settlers Hospitality Group
  • Geisinger
  • Vincenzo's Pizzeria
  • Mohegan Sun Casino 

For Co-Op placement, please contact Mrs. Bonnie Baker, Co-Op Coordinator at bbaker@ctclc.edu.