Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria (Bright Outlook Occupation) 35-2015-00 Cooks, Short Order 35-2021-00 Food Prep Workers 35-1011-00 Chefs, Head Cooks, Executive Chef 11-9051-00 Food Service Managers 51-3011.00 - Bakers 51-3021 Butchers & Meat Cutters 3 25-2032 Career/Technical Education Teachers, Secondary 3 35-1012 Supervisors- Food Preparation & Serving Workers 3 35-1011 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: http://online.onetcenter.org/find/family?f=17&g=go 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
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 20-40 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
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
$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 CUA101 45 Culinary Math I CUA103 15 Dining Experience CUA104 45 Leadership PFS109 PFS110 Becoming A Culinary Professional CUA201 30 Culinary Math II CUA203 15 Business Principles PFS209 PFS211
Professional Culinary Terminology CUA301 30 Culinary Math III CUA303 15 Total Quality Principles 10 Quality Food Service Practices PFS309 PFS310 Management I CUA312 30 Practical Time Management CUA313 45 Kitchen Management, Standards and Laws CUA314 30 20 Safety and Sanitation Safety and Sanitation I CUA121 30 Safety and Sanitation II CUA221 30 30 Professional Kitchen Equipment and Technology I CUA131 30 Standardized Recipes and Small Wares CUA132 45 Equipment and Technology II CUA231 30 Menu Plan CUA332 45 Cost Examination CUA331 45 40 Nutrition Contemporary Nutritional Concerns CUA141 45 Nutrition CUA341 45 50 Cooking Techniques & Preparation Sandwiches & Appetizers CUA151 45 Garde Manger/Salads CUA152 45 Breakfast Cookery CUA153 45 Fry Station CUA155 30 Seasonings & Flavorings CUA351 45 60 Culinary Applications Vegetable, Pasta, Rice, and Fruits CUA261 45 Revision Date: June 2016
Stocks, Sauces and Soups CUA262 45 Fish and Shellfish CUA265 30 Poultry Cookery CUA266 30 Meat Cookery CUA267 45 70 Baking and Pastry Applications Quick Breads CUA172 30 Cookies CUA174 30 Hearth Breads and Rolls CUA271 45 Artisan Breads CUA272 45 Basic and Classical Cakes CUA273 45 Pies and Pastries CUA274 45 Advanced and Special Occasion Cakes CUA371 45 Sweet Dough and Desserts CUA 372 45 80 Regional and Ethnic Applications Cuisine and Cultures of America CUA381 30 International Cuisine CUA382 30 90 Customized Training Independent Study CUA097 120 Independent Study CUA098 75-120 Independent Study CUA099 120