Required Supplies:Chef coat, hat, and pants
Black leather shoes

Textbook:Introduction to Culinary Arts; Culinary Institute of America; 2007.

Wages and Employment Trends:Median Wages (2004)
$8.12 hourly
$16,900 annually

Employment (2004)
889,000 employees

Projected Growth (2004-2014)
Average (10-20%)

Projected Need (2004-2014)
490,000 additional employees

 

CULINARY ARTS Beth O’Brien
bobrien@wactc.net
(724) 746-2890 ext. 131

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 Arts 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.