College Catalog

Culinary Arts and Systems (BCA)

(Effective Fall 2012)

This major prepares students for management positions in a wide variety of hospitality operations. In addition to instruction in classical culinary methods, students benefit from a broad range of liberal arts courses. Supervision and leadership skills are developed throughout the program. Students develop skills in guest service, beverage service, dessert preparation, and savory preparation while practicing in the school's fine-dining operations.

Career Opportunities

Kitchen manager, sous chef, banquet chef, chef de cuisine, restaurant chef, personal chef, food service director, food stylist, and 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

All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in this catalog (see http://www.pct.edu/catalog/PlacementTesting.htm ).

Transfer Procedures

Individuals who have received a certificate, AOS, AST, AAS, or AS degree in culinary arts from an ACFEFAC-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 academic school dean 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 a'la 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 Cuisines.
  • 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.

Curriculum

First SemesterCredits
FYE101First Year Experience 1 
FHD108Foundations of Food Preparation 4 
FHD116Nutrition Application 3 
FHD117Purchasing 2 
FHD118Sanitation 1 
ENL111English Composition I 3 
CSC124Information, Technology, and Society 3 
TOTAL CREDITS 17
Second SemesterCredits
FHD106Introduction to the Hospitality Industry 1 
FHD125Menu Planning and Cost Control 3 
FHD143Professional Table Service Lecture 1 
FHD144Professional Table Service Practicum 1 
FHD137Introductory Baking 3 
FHD210Applied Food Preparation and Production 4 
MTHMathematics Elective 3 
TOTAL CREDITS 16
Summer SessionCredits
FHD269Culinary Internship 1 
TOTAL CREDITS 1
Third SemesterCredits
FHD145Wine and Beverage Management 3 
FHD146Wine and Beverage Management Practicum 1 
SPCSpeech Elective 3 
MTHMathematics Elective 3 
MGT115Principles of Management 3 
TOTAL CREDITS 13
Fourth SemesterCredits
FHD268Facilities Planning 3 
FHD277Advanced Garde Manger 1 
FHD305Regional American Cuisine Lecture 1 
FHD306Regional American Cuisine Practicum 2 
HUMHumanities Elective 3 
SCLScience Elective with lab 4 
TOTAL CREDITS 14
Summer SessionCredits
FHD304Culinary Internship II: Le Jeune Chef Restaurant 1 
TOTAL CREDITS 1
Fifth SemesterCredits
FHD266Catering 3 
FHD308Classical Cuisines of the World Lecture 1 
FHD309Classical Cuisines of the World Practicum 2 
SPA111Beginning Spanish I 3 
SCI260Biology and Modern Society 3 Science, Technology and Society Requirement
ENL121English Composition II 3 
or
ENL201Technical and Professional Communication 3 
TOTAL CREDITS 15
Sixth SemesterCredits
FHD222Diet Therapy and Application 3 
FHD310Legal Issues and Applications in Hospitality 3 
FHD404Hospitality Systems Management 3 
FHD420Culinary Leadership Training 1 
SPA121Beginning Spanish II 3 
FIT204First Aid, Responding to Emergencies 2 
TOTAL CREDITS 15
Summer SessionCredits
FHD450Culinary Internship III 2 
TOTAL CREDITS 2
Seventh SemesterCredits
FHD307Wines of the World 3 
FHD311Meat and Seafood Fabrication 2 
ENL211The Craft of Research 1 
PHL210Ethics 3 
OEAOpen Elective / Associate 3 
HRT260The Art of Floral Design 3 
BCACulinary Arts Elective 1 
TOTAL CREDITS 16
Eighth SemesterCredits
FHD206Historical Culinary Perspectives 2 
FHD281Baking and Pastry Applications for Culinary Lecture 1 
FHD283Baking and Pastry Applications for Culinary Lab 1 
FHD410Culinary Competition and Skills Assessment 1 
FHD496Culinary Senior Project 3 Writing Enriched Requirement
SSESocial Science Elective 3 
OEAOpen Elective / Associate 3 
TOTAL CREDITS 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 Table Service 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 through the American Culinary Federation once all the qualifications are met. The requirements for this process are discussed in several courses.

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