Mission & Objectives
Culinary Arts & Systems

Mission

To exemplify and promote the development of excellence, opportunity, and leadership while emphasizing advanced technical culinary skills, a commitment to professional guest service, innovation, planning, and critical thinking.

Objectives

  1. Establish and maintain high standards of sanitation and safety using a fundamental knowledge of current food code guidelines
  2. Describe the physiological effects of food on the human body
  3. Exhibit nutritional awareness and implement food-for-life principles
  4. Develop and employ menu planning, purchasing, pre-costing, pricing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability
  5. 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
  6. Apply problem-solving techniques in maintaining kitchen morale, safety, and building a team spirit
  7. Employ clear communication in speech and writing
  8. Plan and cater various customer oriented hospitality themed events
  9. Emulate professional standards in personal appearance
  10. Demonstrate appropriate work ethic attitudes to include punctuality, professional business communication, standards, and expectations
  11. Identify and describe the equipment available in the marketplace and plan its arrangement, operation, and maintenance for efficiency and safety
  12. 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
  13. Demonstrate creativity and sound thinking in solving management problems and in merchandising techniques
  14. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics
  15. 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
  16. Demonstrate knowledge of the history, production and regions of wine production, choosing appropriate wines for specific menu items
  17. Apply knowledge of physical activities and sports in maintaining good health
  18. Fabricate and process meats, seafood, and game
  19. 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
  20. Demonstrate and apply sensitivity to the ethical, cultural, and legal parameters of social and cultural diversity
  21. Comprehend a second language, common to the hospitality industry
  22. Demonstrate fundamental understanding of hospitality kitchen systems
  23. Demonstrate knowledge and application of the food and cultures of Regional American and International Cuisine
  24. Develop a distinctive palate through critical analysis of food using various sensory perceptions
  25. 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

Pennsylvania College of Technology
One College Avenue
Williamsport, PA 17701

570-326-3761
800-367-9222

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