Culinary ArtsPA Department of Labor High Priority Occupation!
This program prepares creative students with a passion for food and customer service to be career or college ready. Students gain hands-on experience in the kitchen through a weekly skill stations rotation. Students also have the opportunity to run a restaurant that is open to the public and prepare for catering events throughout the school year.Sample Career SkillsBeginner:
- Be introduced to safety and sanitation, tools and equipment, recipes and measurements
- Learn how to create stocks, soups and sauces, Mise en Place skills and breakfast cookery
- Examine nutrition basics, such as: dietary guidelines, understanding food labels, food allergies and dietary restrictions
- Receive training and practice in “front of the house” skills
- Participate in catering activities for internal and external groups
- Plan a menu that includes incorporating custom requests, multi-course menu development and costing out a full menu Build a professional portfolio that includes a career plan
- Demonstrate the ability to create meat, poultry and seafood dishes
CertificationsCareerSafe OSHA-10Pennsylvania Skills CertificateServSafe Certificate (National Restaurant Association)
College CreditsOpen Dual Enrollment CreditsDelaware County Community CollegeConcurrent Dual Enrollment CreditsPennsylvania College of TechnologySOAR CreditsDelaware County Community CollegePennsylvania College of TechnologyMontgomery County Community College1:1 Articulation CreditsArt Institute of PhiladelphiaArt Institute of PittsburghSt. Francis UniversityThe Restaurant School at Walnut Hill
Workplace OpportunitiesUpperclassmen may be hired at local companies such as: Whip Tavern, Kimberton Inn, Nectar and Hood's BBQ. Co-ops allow students to work during their school day, earn real-world experience and build their resumes.The Department of Education provides a CIP Code to approved Programs of Study (POS). Schools and postsecondary institutions use the CIP code to categorize the POS, outline the scope and sequence of educational offerings and develop a POS task list. Review the task list.