Culinary Arts and Systems (BCA)
(Effective Fall 2012)
- School of Business & Hospitality
- Bachelor of Science Degree (B.S.)
- Two-plus-two major
- More Information about Culinary Arts and Systems
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.
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.
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 ).
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.
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.
|FYE101||First Year Experience||1|
|FHD108||Foundations of Food Preparation||4|
|ENL111||English Composition I||3|
|CSC124||Information, Technology, and Society||3|
|FHD106||Introduction to the Hospitality Industry||1|
|FHD125||Menu Planning and Cost Control||3|
|FHD143||Professional Table Service Lecture||1|
|FHD144||Professional Table Service Practicum||1|
|FHD210||Applied Food Preparation and Production||4|
|FHD145||Wine and Beverage Management||3|
|FHD146||Wine and Beverage Management Practicum||1|
|MGT115||Principles of Management||3|
|FHD277||Advanced Garde Manger||1|
|FHD305||Regional American Cuisine Lecture||1|
|FHD306||Regional American Cuisine Practicum||2|
|SCL||Science Elective with lab||4|
|FHD304||Culinary Internship II: Le Jeune Chef Restaurant||1|
|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|
|ENL201||Technical and Professional Communication||3|
|FHD222||Diet Therapy and Application||3|
|FHD310||Legal Issues and Applications in Hospitality||3|
|FHD404||Hospitality Systems Management||3|
|FHD420||Culinary Leadership Training||1|
|SPA121||Beginning Spanish II||3|
|FIT204||First Aid, Responding to Emergencies||2|
|FHD450||Culinary Internship III||2|
|FHD307||Wines of the World||3|
|FHD311||Meat and Seafood Fabrication||2|
|ENL211||The Craft of Research||1|
|OEA||Open Elective / Associate||3|
|HRT260||The Art of Floral Design||3|
|BCA||Culinary Arts Elective||1|
|FHD206||Historical Culinary Perspectives||2|
|FHD281||Baking and Pastry Applications for Culinary Lecture||1|
|FHD283||Baking and Pastry Applications for Culinary Lab||1|
|FHD410||Culinary Competition and Skills Assessment||1|
|FHD496||Culinary Senior Project||3||Writing Enriched Requirement|
|SSE||Social Science Elective||3|
|OEA||Open Elective / Associate||3|
Electives should be used to fulfill the required Cultural Diversity course requirement for graduation (if not covered by previous course selection).
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.