Instructors Eric Lynch | Mary Jo Kuhwald | East Campus | CID Code 12.0508
Instructors W. Clarke Hammond | Albert DeNault | West Campus | CID Code 12.0508
The Culinary Arts program is accredited by the American Culinary Federation and prepares students for the hospitality industry, one of the largest industries in America today.
Specialized learning units include theory and work experience in the major areas of cooking and baking. Experience is also gained in front-of-house skills including waiting on tables and cashiering. Care and use of kitchen equipment, nutrition, food purchasing, and sanitation in food handling in a commercial and institutional setting are emphasized throughout the program. Specific topics covered include performing steward duties; preparing baked goods; preparing breakfast items; preparing stocks, soups and sauces; preparing salads and dressings; preparing hot and cold sandwiches; preparing fruits, vegetables, farinaceous products and tubers; fabricating and cooking poultry, meat and fish; preparing specialty/cold items, and performing supervisory/management skills.
Practical experience is a major part of the program through the operation and management of a complete restaurant and catering service housed within each campus location. The restaurants are open to the public for lunch on select days of the week and provide aspiring young chefs invaluable experience in food preparation, customer service, and restaurant management. Graduates of this program are well prepared for either entry level opportunities in the food industry or for further training and/or education in a university program or at a culinary institute.
This program has been accredited by the American Culinary Federation Education Foundation (ACFEF) Secondary Certification Committee. This certification indicates a commitment to excellence by meeting industry established standards, required knowledge and competencies. Visit www.acfchefs.org for further information.
Restaurant Cook/Chef Apprentice
Cook, Cafeteria and Institutional
Food Preparation Worker
CAREER PATHWAYS CAN LEAD TO:*
Cuisine Specialty Chef
Culinary Arts Instructor
Hotel and Restaurant Manager
Food Service Director/ Assistant Director
*Requires post-secondary training.
Certified Fundamentals Cook (CFC) (based on NOCTI)
Secondary Culinary Graduate (SCG) (based on NOCTI)
ServSafe/Manager Food Safety Certification
OSHA/CareerSafe 10-Hour Certification
College Advanced Credits:
Culinary Institute of America - Up to 1.5 credits
Harrisburg Area Community College - Harrisburg - Up to 7 credits
Lehigh Carbon Community College - Up to 6 credits
Lincoln Culinary Institute - Up to 4.5 credits
Stratford University - Up to 18 credits
The Art Institute of Philadelphia - Up to 9 credits
There are specific costs for textbooks, tools, supplies, uniforms, certifications; and for some programs, medical and criminal clearances that students are obligated to pay upon acceptance. These costs change annually.
Program Entrance Recommendations:
ο Reading at grade level
o Algebra I or Geometry
o Problem-solving/troubleshooting skills
o Ability to work independently and in a team
o Hand-eye coordination
o Artistic ability/creativity
o Desire to work in the culinary profession
o Ability to accept constructive feedback
ServSafe® is a registered trademark of the National Restaurant Education Foundation.