Instructor:	Employment (2004)
Lysa Lukachyk	889,000 employees
llukachyk@wactc.net
(724) 746-2890 ext. 131	Projected Growth (2004-2014)
	Average (10-20%)
Textbook:
Introduction to Culinary Arts; Culinary Institute of America; 2007	Projected Need (2004-2014)
	490,000  additional employees
Wages and Trends:	Required Supplies
Median Wages (2004)	Chef Coat, Hat, and Pants
$8.12 hourly	Black Leather Shoes
$16,900 annually

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Course Objective

Students will obtain education and skills to work in the food service industry.

Course Description

Instruction includes theory and applications related to food preparation, menu and banquet planning, food and beverage purchasing, quality control, cost analysis, safety, and sanitation.  Students learn the safe and proper use of hand tools in the industry.  Program components include Commercial Baking, Catering, Regional and International Foods, Meat Cutting, Cooking Methods, Nutrition, Safety, and Sanitation.  Program completion qualifies students for positions in the food service industry or advanced study at a culinary institute or college.  The culinary program includes hospitality coursework providing practical experiences in lodging management, office operation, leadership and management; marketing, food and beverage service; and operation of the physical plant.

Course Topics

Professionalism	Meat and poultry
Sanitation	Produce, fruits, vegetables, and fresh herbs
Kitchen stations	Soups, stocks, and sauces
Pastries	BBQ, grilling, and broiling
Banquets	Sautéing, frying, and roasting
Table service	Braising and stewing
Ordering	Shallow poaching and cookery
Food storage	Baking
Restaurant set-up	Plate presentation
Knife skills	Cuisines around the country
Culinary math / food cost	Cuisines around the world
Safety / HACCP

Cooperating Companies

Atria’s Restaurant – McMurray, PA
The Meadows – Meadowlands, PA
The New Hofbrau – Canonsburg, PA
South Side Restaurant – Washington, PA

Specialized Shop Equipment

Bakers Bench	Mixers
Coolers	Ovens
Freezers	Proof box
Fryers	Slicer
Industrial dishwasher	Stoves

 

Certifications

PA Skills Certificate
Pending certification from American Culinary Federation
ServSafe

Articulation Agreements

Community College of Allegheny County – Culinary Arts
Community College of Beaver County - Culinary Arts
Pennsylvania College of Technology - Food & Hospitality Managment
Pittsburgh Technical Institute - Culinary Arts

Post-Secondary Training Options

Art Institute of Pittsburgh – Art of Cooking; Culinary Arts; Culinary Management
Community College of Allegheny County – Culinary Arts / Chef Training
Pennsylvania College of Technology – Baking & Pastry Arts; Culinary Arts; Hospitality Management
Pennsylvania Culinary Institute – Culinary Arts; Patisserie & Baking; Hospitality and Restaurant Management
Westmoreland County Community College – Culinary Arts

Potential Careers

Food and Beverage Director	Executive Chef
Health Inspector	Meat Cutter
Catering Manager/Owner	Cook
Restaurant Owner/Manager	Saucier
Banquet Manager	Maitre d’
Product Marketing	Dietician
Federal Meat Inspector	Baker
Produce Manager/Buyer	Pastry Chef
Garde Manager	Banquet Chef
Food Specialist	Chef Steward
Product Salesperson

 

Culinary Art's Skills

Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
Instructing — Teaching others how to do something.
Speaking — Talking to others to convey information effectively.
Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Service Orientation — Actively looking for ways to help people.
Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
Coordination — Adjusting actions in relation to others' actions.
Mathematics — Using mathematics to solve problems.

 

 

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