Students will obtain education and skills to work in the food service industry.
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.
BBQ, grilling, and broiling
Braising and stewing
Cuisines around the country
Cuisines around the world
Culinary math / food cost
Meat and poultry
Safety / HACCP
Sautéing, frying, and roasting
Shallow poaching and cookery
Soups, stocks, and sauces
Chef coat, hat, and pantsBlack leather shoes
Introduction to Culinary Arts; Culinary Institute of America; 2007.
Back Porch Restaurant
Double Tree Hotel
Southpointe Golf Club
The Meadows – Meadowlands, PA
Washington County Tourism
2 Fine Caterers
Specialized Shop Equipment:
Certifications:PA Skills Certificate
Pending - American Culinary Federation
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
Federal Meat Inspector
Food and Beverage Director
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