Culinary Arts

  • Location: East Campus (Oley)
    Instructors: Eric Lynch & Mary Jo Kuhwald

    Location: West Campus (Leesport)
    Instructors: W. Clarke Hammond, FMP & Albert DeNault, CCC, FMP
    Order Supplies
    CIP Code: 12.0508

  • Program Entrance Recommendations:

    Reading at grade level
    Algebra I or Geometry
    Problem solving/troubleshooting skills
    Ability to work independently and in a team
    Hand-eye coordination
    Artistic ability/creativity
    Desire to work in the culinary profession
    Ability to accept constructive feedback

    Career Pathways

    Restaurant Cook / Chef Apprentice
    Cook, Cafeteria and Institutional
    Food Preparation Worker 
    Dishwasher / Kitchen Worker
    Waiter / Waitress
    Caterer
    Dietitian
    Executive Chef
    Cuisine Specialty Chef
    Certified Cook
    Culinary Arts Instructor
    Hotel and Restaurant Manager
    Food Service Director /Assistant Director
    Food Sales

Culinary Arts at BCTC
  • Industry Certifications:

    Certified Junior Culinarian (CJC) (based on NOCTI)
    Certified Culinarian (CC) (based on NOCTI)
    ServSafe/Manager Food Safety Certification
    OSHA/CareerSafe 10-Hour Certification

  • 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. 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.

    ACFEF-This program has been certified 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.

         

     

    Program Requirements/Costs (approximate):

    Please use the Order Supplies link for the approximate costs of the Textbooks, Tools & Supplies, and Uniforms for this program.

    Industry certification testing fees - $75*

     


College Advanced Credits

CULINARY ARTS