Culinary Arts (CIP 12.0508)
The Culinary Arts Program prepares students for a wide variety of entry-level positions in the Culinary Arts industry. The program introduces students to the necessary culinary and basic management skills that are critical in today’s hospitality industry.
PROGRAM CONCENTRATIONS:
Baking
Dining Room Hospitality
Equipment Identification
Fish and Shellfish
Garde Manager
Grilling and Barbecue
Knife Skills
Meat and Poultry Identification
Mise en Place
Nutrition
Restaurant Management
Sanitation and Food Safety
Starches
Stocks and Soup Vegetables
COOPERATIVE EDUCATION ELIGIBLE: Yes
MEDIAN SALARY (Via O*NET OnLine):
Executive Chef $58,920
Pastry Chef $34,950
Sous Chef $32,240
COLLEGE CREDIT OPPORTUNITIES:
1 to 1 Agreements:
Culinary Institute of America
Walnut Hill College
St. Francis Worldwide
SOAR:
COMPANIES STUDENTS HAVE WORKED WITH:
Captain’s Market
Creekside Bar & Grill
Ciera's Sweets
The Loft at Landis Creek
PROGRAM SYLLABUS - Syllabus Link
PROGRAM TASK LIST - Task List Link
CAREER OPPORTUNITIES:
Baking & Pastry Arts
Butcher
Caterer
Chef
Food Sales Representative
Food Stylist
Food Truck Owner
Line Cook
Prep Cook
Restaurant Owner/Manager
Server/Food Runner/Host or Hostess
Sous Chef
CERTIFICATIONS:
CPR/First Aid Certification
ServSafe Allergens
ServSafe Food Handler
ServSafe Manager
SP2 Safety Certification
OSHA 10-Hour Certification
Pennsylvania Skills Certification (NOCTI)