Culinary Arts Program Guide CIP Code #
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1 Culinary Arts Program Guide CIP Code # Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations Cooks, Fast Food Cooks, Institutional and Cafeteria (Bright Outlook Occupation) Cooks, Short Order Food Prep Workers Chefs, Head Cooks, Executive Chef Food Service Managers Bakers Butchers & Meat Cutters Career/Technical Education Teachers, Secondary Supervisors- Food Preparation & Serving Workers Chefs and Head Cooks 3 Industry Accreditation American Culinary Federation Education Foundation Student Certifications ECTS Program Completer or Participant National Food Safety Manager Certification Pennsylvania Skills Certificate ACF Junior Culinarian Certificate Key: 1 Statewide HPO 2 Regional HPO 3 Both Statewide and Regional HPO For more information, go to: Prerequisites Expected Characteristics and Traits for Success Students planning to enter the food service industry should be: Positive and energetic A self-starter, hard-working individual who can stay on task Able to follow safe practices and lab rules Eager to please a supervisor/employer Able to work as part of a team Able to communicate with all types of people Revision Date: June 2016
2 Responsible, reliable and dependable Good measurement skills Good reading comprehension Able to follow steps and read recipes in order Physically able to stand for long periods of time Physically able to lift objects between pounds Sincerely interested in the food industry Supplies List Basic Black Chef s Pants, All students $18.99 Slate (Gray) Chef s Coat, Level I and II Students $19.99, (includes Two are Recommended
3 Slate Skull Cap, Level I and II students $7.99 (includes Black Chef Coat, Level III students $18.99 (includes Black Skull Cap, Level III students $7.99 (includes Revision Date: June 2016
4 $17 Kitchen Shoes $24.95 (approximate cost) Digital Chef s Thermometer $6.00 Students are required to purchase a chef s coat, chef s pants and will need to wear either a chef s hat or a hairnet (provided by ECTS) in the kitchen area. Students are required to purchase and wear kitchen-approved, non-slip, hard top shoes in the kitchen. Digital chef s thermometer Culinary Arts Planned Courses Content Course Title Course Number Course Hours Area 00 Food Service Industry & Basics Basic Skills CUA Culinary Math I CUA Dining Experience CUA Leadership PFS109 PFS110 Becoming A Culinary Professional CUA Culinary Math II CUA Business Principles PFS209 PFS211
5 Professional Culinary Terminology CUA Culinary Math III CUA Total Quality Principles 10 Quality Food Service Practices PFS309 PFS310 Management I CUA Practical Time Management CUA Kitchen Management, Standards and Laws CUA Safety and Sanitation Safety and Sanitation I CUA Safety and Sanitation II CUA Professional Kitchen Equipment and Technology I CUA Standardized Recipes and Small Wares CUA Equipment and Technology II CUA Menu Plan CUA Cost Examination CUA Nutrition Contemporary Nutritional Concerns CUA Nutrition CUA Cooking Techniques & Preparation Sandwiches & Appetizers CUA Garde Manger/Salads CUA Breakfast Cookery CUA Fry Station CUA Seasonings & Flavorings CUA Culinary Applications Vegetable, Pasta, Rice, and Fruits CUA Revision Date: June 2016
6 Stocks, Sauces and Soups CUA Fish and Shellfish CUA Poultry Cookery CUA Meat Cookery CUA Baking and Pastry Applications Quick Breads CUA Cookies CUA Hearth Breads and Rolls CUA Artisan Breads CUA Basic and Classical Cakes CUA Pies and Pastries CUA Advanced and Special Occasion Cakes CUA Sweet Dough and Desserts CUA Regional and Ethnic Applications Cuisine and Cultures of America CUA International Cuisine CUA Customized Training Independent Study CUA Independent Study CUA Independent Study CUA
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