What is Culinary Arts?

4-6-16 CAFE

Culinary Arts is a program that offers a broad range of skills and knowledge concerning the selection, preparation, and handling of foods. Skill development will center around: safety and sanitation; dining room service; preparation of food; buffet service; meat cutting; baking; store room procedures; and basic management skills. Unlike the home economics courses offered by most general high schools, the instruction and on-the-job training will be conducted in a fully equipped, student-run kitchen and restaurant at Cumberland Perry AVTS--the Cumberland CafeCulinary Arts students will also have the opportunity to be placed in a culinary establishment during their third year; this individualized arrangement gives the student the chance to obtain entry-level experience. For a student who is eager to learn and work, there is unlimited opportunity for employment and advancement in the Culinary Arts industry.

For more information on the opportunities available through this program, please visit the "College Credits" and "Industry Certifications" links to the left.

 

Program Objectives 

  1. Complete PA Dept. of Ed. POS (Program of Study)
  2. Complete NOCTI Competencies
  3. Obtain Industry Certifications (First Aid, ServSafe)
  4. Industry Visit (Level 1)
  5. Post-Secondary Visit (Level 2)                                                                                                                    

Level 1 

  • Orientation (kitchen rules, safety rules, and class rules)
  • Accident/Safety Prevention
  • Basic First Aid (preventing burns, cuts, electrical shocks, and strains)
  • Branches of Food Service 
  • Food Service Occupations
  • Qualifications for Advancement
  • Benefits of Food Service
  • Classic Brigade System
  • Types and Functions of Nutrients/Good Nutrition Practices
  • Food Groups
  • USDA Food Servings
  • Sanitation Measures
  • Identification of Common Pests
  • Methods for Pest, Insect, and Rodent Control
  • Proper Food & Chemical Storage
  • Identification of Cleaning Agents & Proper Cleaning Techniques
  • Foodborne Illnesses & Contaminants
  • Housekeeping Skills
  • Food Service Requirements for Personal Hygiene & Grooming Habits
  • Unsanitary Practices
  • Food Tasting
  • Dishwashing Methods
  • Food Temperatures
  • Equipment Use & Maintenance
  • Identification of Tableware, Silverware, and Utensils
  • Kitchen Machine & Equipment Identification
  • Proper Use & Maintenance of Kitchen Machines & Equipment
  • Knife Part Identification & Proper Knife Cutting Techniques 
  • Proper Techniques for Ordering, Checking the Quality/Freshness of, and Maintaining Food Supplies
  • Using the FIFO System
  • Identification of Hazardous Foods
  • Dry Storage, Refrigerator, Freezer, and Inventory Control Measures
  • HAACP (Hazard Analysis & Critical Control Points)

POS TASKS:

  • 100s: Safety
  • 200s: Sanitation
  • 400s: Purchasing, Receiving, and Storage Procedures
  • 600s: Use and Care of Cutting Tools and Utensils
  • 700s: Use and Care of Mechanical Food Preparation Equipment
  • 900s: Nutrition
  • 2100s: Institutional Food Service Procedures
  • 2200s: Front-of-House Operations
  • 2400s: Personal Computer Usage

Level 2

Certification: ServSafe

  • Proper Practices for Performing Dining Room Service 
  • Identifying Types of Fish & Shellfish
  • Identifying Types of Fruits & Vegetables
  • Identifying Types of Dairy Products
  • Identifying Types of Sandwiches
  • Identifying & Preparing Appetizers
  • Identifying & Preparing Soups & Stocks
  • Identifying & Preparing Sauces & Gravies
  • Preparing Salads & Salad Dressings
  • Proper Egg Cooking Techniques
  • Preparing & Cooking Breakfast Items
  • Preparing & Cooking Breakfast Meats
  • Preparing Breakfast Beverages
  • Preparing & Cooking Vegetables
  • Preparing & Cooking Fresh Pasta
  • Proper Techniques for Garnishing & Plating
  • Quantity Food Production
  • Safe Handling of Ingredients
  • Proper Storage & Handling of Food Items
  • Food Preparation Techniques
  • Conducting a Business Meeting & Parliamentary Procedure
  • Participating in FHA Chapter Meetings
  • Food Service Occupations
  • History of Food Service
  • USDA Dietary Guidelines
  • Maintaining a Clean & Safe Workplace
  • Proper Kitchen Cleaning Techniques
  • Food Temperatures
  • Identifying Types of Pathogens
  • Foodborne Illnesses
  • Safe Food Preparation, Storage, Cooking, Cooling, and Reheating
  • Pest Control

POS TASKS:

  • 100s: Safety
  • 200s: Sanitation
  • 300s: Knowledge of the Food Service Industry
  • 400s: Purchasing, Receiving, and Storage Procedures
  • 500s: Garde Manager Skills
  • 600s: Use and Care of Cutting Utensils
  • 700s: Use and Care of Mechanical Food Preparation Equipment
  • 800s: Standardized Recipes
  • 900s: Nutrition
  • 1000s: Breakfast Foods
  • 1100s: Beverages
  • 1200s: Vegetables and Fruits
  • 1300s: Pasta and Rice
  • 1400s: Cheese
  • 1500s: Salads, Fruits, and Salad Dressings
  • 1600s: Seasonings
  • 1700s: Stocks, Soups, and Sauces
  • 2100s: Institutional Food Service Procedures
  • 2200s: Front-of-House Operations
  • 2300s: Dining Room Service    
  • 2400s: Personal Computer Usage                                                                                                      

Level 3 

  • Identifying Types of Meats
  • Preparing & Cooking Various Cuts of Meat
  • Identifying Types of Seafood
  • Techniques for Cooking Seafood
  • Identifying & Demonstrating Baking Techniques
  • Types of Menus
  • Menu Planning Goals & Strategies
  • Nutritional Goals of Menus
  • Cost Evaluations
  • Conducting a Business Meeting & Parliamentary Procedure
  • Restaurant Supervision & Leadership Skills
  • Proper Practices for Performing Table Service
  • Proper Practices for Performing Dining Room Service
  • Professional Practices
  • History of Food Service
  • Preparing Yeast Products & Quick Breads
  • Preparing Cakes & Icings
  • Preparing Pies & Pie Dough
  • Preparing Cookies & Pastries
  • Quantity Food Production
  • Planning, Organizing & Serving a Four Course Meal

POS TASKS:

  • 100s: Safety
  • 200s: Sanitation
  • 300s: Knowledge of the Food Service Industry
  • 400s: Purchasing, Receiving, and Storage Procedures
  • 500s: Garde Manager Skills
  • 600s: Use and Care of Cutting Utensils
  • 700s: Use and Care of Mechanical Food Preparation Equipment
  • 800s: Standardized Recipes
  • 900s: Nutrition
  • 1000s: Breakfast Foods
  • 1100s: Beverages
  • 1200s: Vegetables and Fruits
  • 1300s: Pasta and Rice
  • 1400s: Cheese
  • 1500s: Salads, Fruits, and Salad Dressings
  • 1600s: Seasonings
  • 1700s: Stocks, Soups, and Sauces
  • 1800s: Meats
  • 1900s: Basic Baking Practices
  • 2000s: Menus
  • 2100s: Institutional Food Service Procedures
  • 2200s: Front-of-House Operations
  • 2300s: Dining Room Service
  • 2400s: Personal Computer Usage

 

 

Is it for You?

Students seeking admission into this program should enjoy cooking and baking, as well as working with others (since so many of these jobs involve dealing with the public, tact, courtesy, and a pleasant personality are important). Culinary Arts production workers cook and serve food, mix and serve drinks, and do many other related tasks. The work is often hectic, and the ability to work efficiently under pressure while maintaining and event disposition and a sense of humor is necessary. Culinary Arts and production workers make up one of the largest occupational groups in the nation's labor force.Working conditions vary from small, noisy restaurants to elegant nightclubs, and working hours vary by establishment and type of service performed. However, they generally work long, irregular hours to suit customers' needs, including weekends and holidays. In addition, the following skills are a must for professionals in the field:

  • Good physical stamina and coordination.
  • A neat, clean appearance.
  • A keen sense of smell.
  • Good eyesight, either naturally or with correction.
  • The ability to communicate and work well with others.
  • Average math ability and measurement skills.

For more information on this program's objectives, please visit the "Task List" link to the left.

 

What's Next? 
 

Employment Options 

* Salaries listed are PA state averages taken from www.onetonline.com and are accurate as of June 2016.

Institution & Cafeteria Cooks ($25,720)

First Line Supervisors of Food Prep & Serving Workers ($33,350)

Restaurant Cooks ($22,830)

Butchers & Meat Cutters ($31,590)

Post-Secondary Studies

*Many employment options in this field require additional study.

HACC: Baking & Pastry Arts CertificateCulinary Arts/Catering

YTI: Culinary Arts/Restaurant ManagementPastry Arts 

Art Institute of Philadelphia: Culinary ManagementCulinary Arts