Culinary Arts
INSTRUCTORS
Mr. Dean Soltes
Mr. Kenneth Kaufmann
PROGRAM DESCRIPTION
This instructional program prepares students for employment in institutional or commercial food establishments or other food industry occupations. Instruction includes theory and applications related to planning, selecting, purchasing, preparing (cooking and baking) and serving of quantity food and food products; nutrition; use and care of commercial equipment; safety and sanitation precautions. Practical experience is a major part of the course through the operation and management of a complete food service facility. It is essential that anyone who handles food have basic good health and be free of communicable infection. Good habits of neatness and cleanliness are essential and will be developed as the student studies health codes and labor laws. This program is based on proven culinary operations and techniques used in country clubs, restaurants, hotels, cafeterias, hospitals, and (in-plant) industrial feeding. Through demonstrations and theory classes with the major emphasis directed to “hands-on” day-by-day experience in a production kitchen. The student should become skilled in using most of the essential hand tools and equipment. They will become familiar and also skilled with a variety of heavy equipment that is used for quality production and cooking in larger establishments. Students will receive practical training in most cooking techniques, prep (preparation of foods for the daily menu), banquets, buffets, catering, and service line (serving from the kitchen). They will also be in direct contact with guests for buffets, catering, and dining room service. In addition to table service they receive training for Maitre d’ Hotel (Host or Hostess), server and cashier. The graduate has a wide range of job offers to choose from because the food service field is presently the second largest industry in the country. From our teaching exposure, experience, co-op training, and job placement program, a student can start their career in any of the S.O.C. Titles shown.
Upon completion of this program, students will be prepared for entry-level positions in the food service industry or advanced study at a culinary college or university.
OCCUPATIONAL DESCRIPTION
Workers in the culinary field prepare and cook foods of all types, either on a regular basis or for special guests or functions. They supervise and coordinate activities of cooks and workers engaged in food preparation. Collaboration with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Checking the quality of raw and cooked food products to ensure that standards are met is a daily occurrence. Check the quantity and quality of received products. Demonstrate new cooking techniques and equipment to staff. Determine how food should be presented, and create decorative food displays. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Estimate amounts and costs of required supplies, such as food and ingredients. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food and other supplies needed to ensure efficient operation. Recruit and hire staff, including cooks and other kitchen workers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Arrange for equipment purchases and repairs. Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets. Meet with sales representatives in order to negotiate prices and order supplies. Record production and operational data on specified forms. Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
WORKING CONDITIONS
Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air-conditioning; but others particularly in older and smaller eating places, are frequently not as well equipped. Other variations in working conditions depend on the type and quantity of food being prepared and the local laws governing food service operations. Workers generally must withstand the pressure and strains of working in close quarters during busy periods, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and ranges. Job hazards include falls, cuts, burns, but injuries are seldom serious. Work hours in restaurants may include late evenings, holidays, and weekend work. While hours in factory cafeterias, schools, or other institutions, may be more regular, kitchen workers employed by public and private schools may work only during the school year, usually for 9 – 10 months. Vacation resorts offer seasonal employment.
PROJECTED SALARIES
Wages of Executive Chefs, Working Chefs, and Department Chefs (Day Chef, Night Chef, Sous Chef, etc.) are usually based on a monthly or yearly salary. These currently range from $30,000 to $100,000 depending upon the amount of experience, skills, work location and education. Chefs with a proven track record can demand better salaries according to their individual skills. According to the National Restaurant Association, median hourly earnings of cooks were $12.25, and generally ranged from $11.00 and $15.00. Median hourly bakers were $12.25, most earned with the range of $10.00 and $17.00. Salad preparation workers generally earned less, with median hourly earnings of $8.00, most earned between $7.25 and $9.50. Food preparation works in fast-food restaurants had median hourly wages of $7.75 with most earning between $5.50 and $9.50. Wages of chefs, cooks, and other kitchen workers vary depending on the part of the country and especially the type of establishments in which they work. Wages generally are highest in elegant restaurants and hotels. Some employers provide uniforms and free meals, but Federal Law permits employers to deduct from wages the cost, or fair value, of any meal or lodging provided, and some employers exercise this right. In some large hotels and restaurants, kitchen works belong to unions. The principal unions are the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union, both AFL-CIO affiliates.
EMPLOYMENT OUTLOOK
Job opportunities in eating and drinking places should be plentiful. Wage and salary jobs in eating and drinking establishments is expected to increase by 22% over the next five years, somewhat faster than the 15% growth projected for all industries combined.
In addition to employment growth, vast numbers of job openings will stem from replacement needs in this large industry, as experienced workers find other jobs or stop working. This high job turnover reflects the large number of young, part-time workers in this industry. Thus, numerous jobs will be available for people with limited job skills, first-time job seekers, senior citizens, and those seeking part-time work.
Increases in population, personal incomes, leisure time, and dual-income families will contribute to job growth. With a growing proportion of the population concentrated in the older age groups, moderately priced restaurants offering table service that appeal to families should be the fastest growing segment of the eating and drinking places industry; fine dining establishments, which appeal to affluent, often older, customers, should grow as the 45-and-older population increases rapidly. Limited-service and fast food restaurants that appeal to younger diners should increase more slowly than in the past. Contracting out of institutional food services in schools, hospitals, and company cafeterias should shift jobs to firms specializing in these services. Also, an aging population should increase the demand for managerial and food service workers in nursing homes and assisted-living facilities through the next five years. Some of the increased demand for food services will be met through more self-service facilities such as salad bars, untended meal stations, and automated beverage stations.
Occupational projections reflect different rates of growth among the various segments of the eating and drinking places industry. For example, rapid job growth is projected for skilled cooks and chefs, while relatively slow growth is projected for unskilled food preparation workers and food counter, fountain and related workers. Those who qualify – either through experience or formal culinary training – for skilled cook, chef, and baker positions should be in demand. The greatest number of job openings will be in the largest occupations – waiters and waitresses, and food counter, fountain and related workers.
Employment of salaried mangers is projected to grow as a result of the rapid growth of chain and franchised establishments. Graduates of college hospitality programs should have especially good opportunities, particularly those with good computer skills who can design spreadsheets. The growing dominance of chain-affiliated eating places also enhance managers’ opportunities for advancement into general management positions and corporate administrative jobs. Employment of self-employed managers of independent eating places is expected to increase more slowly.
POST SECONDARY EDUCATIONAL OPPORTUNITIES/ARTICULATION AGREEMENTS
The Culinary Institute of America
Johnson & Wales University
Art Institute
Baltimore International Culinary College
The Restaurant School
Montgomery County Community College
Bucks County Community College
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