2006-07 Catalog Archive (Archived July 31, 2006)
One College Avenue, Williamsport PA 17701 · (570) 326-3761 or (800) 367-9222
Culinary Arts and Systems (BCA)
Bachelor of Science Degree (B.S.)
The Bachelor of Science degree in Culinary Arts and Systems emphasizes "real world" activities including four diversified internship experiences, study of wines and wine service, and guest/consumer service in our award winning fine dining facility, Le Jeune Chef Restaurant. This major offers additional emphasis in culinary, baking/pastry application, communication, and management skills preparing the student for the complex and fast-paced hospitality industry. Guest satisfaction, a positive working team environment, and a professional demeanor and image will be strongly emphasized. This major will prepare students for positions with management potential in commercial, institutional, and industrial food service operations.
Career Opportunities: Positions will include, but not be limited to: Kitchen Manager, Sous Chef, Banquet Chef, Chef de Cuisine, Restaurant Chef, Personal Chef, Food Service Director, Food Stylist, Research and Development Chef.
Recommended High School Subjects: Students planning to enter this major should take keyboarding, algebra, chemistry and four years of English/communications-oriented classes. Electives in foods, baking and hospitality-oriented classes are strongly suggested. Ideally, participation in an AVTS or BOCES will further prepare the student.
Remediation Strategies: Students with English, mathematics and reading deficiencies must remediate prior to admission to the major. Transfer students must have completed all math, English and reading requirements or take the College Placement Exam prior to admission to the major.
Transfer Procedures: Individuals who have received a certificate, AOS, AAS, or AS degree in culinary arts from an ACFAC-accredited program will be granted third-year status provided they have satisfied the academic core requirements of the first two years of Penn College's B.S. degree in Culinary Arts and Systems. All other potential transfers will be evaluated by the Dean of Hospitality and the Registrar on a case-by-case basis.
Program Goals: A graduate of this major should be able to:
- establish and maintain high standards of sanitation and safety using a fundamental knowledge of current food code guidelines.
- describe the physiological effects of food on the human body.
- exhibit nutritional awareness and implement food-for-life principles.
- develop and employ menu planning, purchasing, pre-costing, pricing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability.
- demonstrate competence in fundamental techniques of food preparation and presentation, baking, line cooking, regional American and classical cuisines, display techniques as they apply to hot and cold garde manger buffet presentations and ala carte service, specific to those competencies required for American Culinary Federation Certified Culinarian certification eligibility.
- apply problem-solving techniques in maintaining kitchen morale, safety, and building a team spirit.
- employ clear communication in speech and writing.
- plan and cater various customer oriented hospitality themed events.
- emulate professional standards in personal appearance.
- demonstrate appropriate work ethic attitudes to include punctuality, professional business communication, standards, and expectations.
- identify and describe the equipment available in the marketplace and plan its arrangement, operation, and maintenance for efficiency and safety.
- evaluate, discuss and conform to established codes and applications of ethics, philosophies and responsible attitudes in the culinary arts profession as a worker and supervisor in a daily work environment.
- demonstrate creativity and sound thinking in solving management problems and in merchandising techniques.
- keep accurate food business records and understand the relationship between financial profits and good business ethics.
- apply and demonstrate spreadsheet and database technologies to daily accounting practices, demonstrating working knowledge of the factors involved in setting up and managing a food service establishment.
- demonstrate knowledge of the history, production and regions of wine production, choosing appropriate wines for specific menu items.
- apply knowledge of physical activities and sports in maintaining good health.
- fabricate and process meats, seafood, and game.
- utilize information technology systems, accessing technical communication, employing library skills to include research and utilization of journals, texts, periodicals, on-line databases and management skills required for industry supervision and leadership roles.
- demonstrate and apply sensitivity to the ethical, cultural, and legal parameters of social and cultural diversity.
- comprehend a second language, common to the hospitality industry.
- demonstrate fundamental understanding of hospitality kitchen systems.
- demonstrate knowledge and application of the food and cultures of Regional American and International Cuisine.
- develop a distinctive palate through critical analysis of food using various sensory perceptions.
- recognize, differentiate, and critique customer service philosophies and identify the subtleties in the service of food and wine that distinguishes a high quality dining experience, commensurate with target market expectations.
| First Semester | Credits | ||
|---|---|---|---|
| FHD106 | Introduction to the Hospitality Industry | 1 | |
| FHD108 | Foundations of Food Preparation | 4 | |
| FHD116 | Nutrition Application | 3 | |
| FHD117 | Purchasing | 2 | |
| FHD118 | Sanitation | 1 | |
| ENL111 | English Composition I | 3 | |
| CSC110 | Introduction to Information Technology | 3 | |
| 17 | |||
| Second Semester | Credits | ||
| FHD125 | Menu Planning and Cost Control | 3 | |
| FHD133 | Tableservice Lecture | 2 | |
| FHD134 | Tableservice Practicum | 1 | |
| FHD137 | Introductory Baking | 3 | |
| FHD210 | Applied Food Preparation and Production | 4 | |
| MTH | Mathematics Elective | 3 | |
| 16 | |||
| Summer Session | Credits | ||
| FHD269 | Culinary Internship | 1 | |
| 1 | |||
| Third Semester | Credits | ||
| FHD135 | Wine and Beverage Management | 2 | |
| FHD136 | Wine and Beverage Management Practicum | 1 | |
| FHD273 | Breakfast and Brunch Lecture | 1 | |
| FHD274 | Breakfast and Brunch Practicum | 2 | |
| SPC | Speech Elective | 3 | |
| MTH | Mathematics Elective | 3 | |
| MGT115 | Principles of Management | 3 | |
| 15 | |||
| Fourth Semester | Credits | ||
| FHD268 | Facilities Planning | 3 | |
| FHD277 | Advanced Garde Manger | 1 | |
| FHD305 | Regional American Cuisine Lecture | 1 | |
| FHD306 | Regional American Cuisine Practicum | 2 | |
| HUM | Humanities Elective | 3 | |
| SCL | Science Elective with lab | 4 | |
| 14 | |||
| Summer Session | Credits | ||
| FHD304 | Culinary Internship II: Le Jeune Chef Restaurant | 1 | |
| 1 | |||
| Fifth Semester | Credits | ||
| FHD266 | Catering | 3 | |
| FHD308 | Classical Cuisines of the World Lecture | 1 | |
| FHD309 | Classical Cuisines of the World Practicum | 2 | |
| SPA111 | Beginning Spanish I | 3 | |
| SCI260 | Biology and Modern Society | 3 | Science, Technology and Society Requirement |
| ENL121 | English Composition II | 3 | |
| or | |||
| ENL201 | Technical and Professional Communication | 3 | |
| 15 | |||
| Sixth Semester | Credits | ||
| FHD222 | Diet Therapy and Application | 3 | |
| FHD310 | Legal Issues and Applications in Hospitality | 3 | |
| FHD404 | Hospitality Systems Management | 3 | |
| ENL211 | The Craft of Research | 1 | |
| SPA121 | Beginning Spanish II | 3 | |
| FIT204 | First Aid, Responding to Emergencies | 2 | |
| 15 | |||
| Summer Session | Credits | ||
| FHD450 | Culinary Internship III | 2 | |
| 2 | |||
| Seventh Semester | Credits | ||
| FHD307 | Wines of the World | 3 | |
| FHD311 | Meat and Seafood Fabrication | 2 | |
| FHD406 | Culinary Internship IV, School of Hospitality Lab Assistant | 1 | |
| PHL210 | Ethics | 3 | |
| OEA | Open Elective | 3 | |
| HRT260 | The Art of Floral Design | 3 | |
| BCA | Culinary Arts Elective | 1 | |
| 16 | |||
| Eighth Semester | Credits | ||
| FHD206 | Historical Culinary Perspectives | 2 | |
| FHD281 | Baking and Pastry Applications for Culinary Lecture | 1 | |
| FHD282 | Baking and Pastry Applications for Culinary Practicum | 1 | |
| FHD410 | Culinary Competition and Skills Assessment | 1 | |
| FHD496 | Culinary Senior Project | 3 | Writing Enriched Requirement |
| SSE | Social Science Elective | 3 | |
| OEA | Open Elective | 3 | |
| 14 | |||
Electives should be used to fulfill the required Cultural Diversity course requirement for graduation (if not covered by previous course selection).
Additional Information: Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Tableservice and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French Braid or discrete pinning/styling is required.
Graduates could obtain certification by the examination program offered through the American Culinary Federation once all the qualifications are met. The requirements for this process are discussed in several courses. At this time there is no group that accredits four-year degree culinary programs.