Culinary Arts Technology (CY)
(Effective Fall 2012)
- School of Business & Hospitality
- Associate of Applied Science Degree (A.A.S.)
- More Information about Culinary Arts Technology
This major prepares students for culinary positions in commercial, institutional, and industrial food service operations. Students learn classic culinary methods, guest service techniques, and restaurant management skills, preparing them for success in the culinary field.
Cook, sous chef, line chef, garde manger, steward, catering chef.
Recommended High School Subjects
A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
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 ).
Students transferring from associate degree programs at Penn College or another college will have their transcripts evaluated by Penn College officials prior to acceptance into the major.
A graduate of this major should be able to:
- establish and maintain high standards of sanitation; demonstrate working knowledge of HACCP guidelines and applications.
- describe the physiological effects of food on the human body.
- exhibit nutritional awareness and implement food-for-life principles.
- plan menus; purchase, cost, and price product for profit.
- demonstrate a solid foundation of techniques for food preparation, presentation, and service including competence in baking, line cooking, classical cuisine, and garde manger, specifically, those competencies required for ACF Certified Culinarian eligibility.
- use problem solving techniques in maintaining kitchen morale and building a team spirit.
- plan and cater events.
- conform to professional standards in personal appearance.
- demonstrate appropriate work ethic attitudes to include punctuality and 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.
- conform to established codes of ethics and demonstrate a responsible attitude to the culinary arts profession.
- demonstrate philosophical and practical application of ethics as a worker and supervisor in a daily work environment.
- demonstrate display techniques as they apply to hot and cold buffet presentations.
- demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics.
- fabricate and process meats, seafood, and wild game.
- demonstrate appropriate purchasing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability.
- demonstrate knowledge and application of food and cultures of Regional American and International cuisines.
- gain taste distinction through analysis of food and sensory perceptions.
- recognize, differentiate among, 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|
|CSC124||Information, Technology, and Society||3|
|ENL111||English Composition I||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|
|FIT||Fitness and Lifetime Sports Elective||1|
|FHD277||Advanced Garde Manger||1|
|FHD305||Regional American Cuisine Lecture||1|
|FHD306||Regional American Cuisine Practicum||2|
|SSE||Social Science Elective||3|
|FOR||Foreign Language Elective||3|
|AAE||Applied Arts Elective||3|
|IFE||International Field Experience Elective||3|
|FHD145||Wine and Beverage Management||3|
|FHD146||Wine and Beverage Management Practicum||1|
|FHD308||Classical Cuisines of the World Lecture||1|
|FHD309||Classical Cuisines of the World Practicum||2|
|MGT115||Principles of Management||3|
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.
Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).