Culinary Arts

What is Culinary Arts?

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 Area CTC--the Cumberland Cafe! Culinary 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. The Culinary Arts program is accredited by the American Culinary Federation.

Program Accredited by

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.

Program Objectives

Complete PA Dept. of Ed. POS (Program of Study)
Complete NOCTI Competencies
Obtain Industry Certifications (First Aid, ServSafe)
Industry Visit (Level 1)
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)