Culinary
Arts
Instructors:
Margaret Burger, A.O.S.
The Culinary Arts program prepares individuals for employment in the food industry. Training in the program combines culinary courses with a cooperative work experience. Students study all levels of food preparation, baking, and Garde Manger. Related courses prepare the student for additional managerial duties and for the ServSafe sanitation and safety certification. They may also register for cook certification through the American Culinary Federation. Students have the option of continuing this program through Penn Highlands Community College for the Associate of Applied Science Degree.
|
|
Description |
COURSE TITLE |
Lecture Hrs | Lab Hrs |
Total |
|
Intro to Food Service |
15 | 45 | 60 | |
|
Sanitation and Safety |
30 | - | 30 | |
|
Basic Food Preparation/ |
15 | 45 | 60 | |
| CUL 020 | Math for Food Service | 30 | - | 30 |
| CUL 103 | Intermediate Food Preparation I | 15 | 45 | 60 |
|
Nutrition |
45 | - | 45 | |
| CUL 123 | Intermediate Food Preparation II | 15 | 45 | 60 |
| CSC 010 | Intro to Computers | - | 30 | 30 |
| Baking Fundamentals I | 15 | 45 | 60 | |
| CUL 112 | Menu Planning | 45 | - | 45 |
| CUL 124 | Baking Fundamentals II | 15 | 45 | 60 |
| CUL 113 | Purchasing | 45 | 45 | |
| CUL 105 | Garde Manger | 15 | 45 | 60 |
| CUL 115 | Food/Beverage Service | 45 | - | 45 |
| CUL 106 | Advanced Food Preparation I | 15 | 45 | 60 |
| CUL 114 | Supervisory Mgt./Communication | 45 | - | 45 |
| CUL 126 | Advanced Food Preparation II | 15 | 45 | 60 |
| CUL 198 | Practicum | - | 45 | 45 |
|
7/19/07 |
TOTAL HOURS: |
420 | 480 |
900 |