•  CULINARY ARTS
     

     


    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:

    Baking

    Banquets

    BBQ, grilling, and broiling

    Braising and stewing

    Cuisines around the country

    Cuisines around the world

    Culinary math / food cost

    Food storage

    Kitchen stations

    Knife skills

    Meat and poultry

    Ordering

    Pastries

    Plate presentation

    Produce/fruits/vegetables/fresh herbs

    Professionalism

    Restaurant set-up

    Safety / HACCP

    Sanitation

    Sautéing, frying, and roasting

    Shallow poaching and cookery

    Soups, stocks, and sauces

    Table service

     

    Required Supplies:

     

    Chef coat, hat, and pants

    Black leather shoes

    Textbook:

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

    Cooperating Companies:

    Back Porch Restaurant

    Double Tree Hotel

    Holiday Inn

    Southpointe Golf Club

    The Meadows – Meadowlands, PA

    Washington County Tourism

    2 Fine Caterers

    Specialized Shop Equipment:

    Bakers Bench

    Cake Decorator

    Cash Register

    Coolers

    Freezers

    Fryers

    Industrial dishwasher

    Mixers

    Ovens

    Proof box

    Rotisserie

    Stoves

    Slicer              

    Certifications:

    PA Skills Certificate

    Pending - 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 Management

    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:  

    Baker

    Banquet Chef

    Banquet Manager

    Maitre d’

    Catering Manager/Owner

    Chef Steward

    Cook

    Dietician

    Executive Chef

    Federal Meat Inspector

    Food and Beverage Director         

    Food Specialist

    Garde Manager

    Health Inspector

    Meat Cutter

    Pastry Chef

    Produce Manager/Buyer

    Product Marketing

    Product Salesperson

    Restaurant Owner/Manager

    Saucier

    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.

    Wages and Employment Trends:

    Median Wages (2009)                                          $9.15 hourly, $19,020 annually

    Employment (2008)                                                892,000 employees

    Projected Growth (2008-2018)                           Slower than average (3% to 6%)

    Projected Need (2008-2018)                               357,000 additional employees