Mission & Objectives
Culinary Arts Technology

Mission

Providing aspiring culinarians with professional skills in leadership, supervision, and culinary preparation to obtain successful careers in the hospitality industry while emphasizing production management, showmanship, and guest service.

Objectives

  1. Establish and maintain high standards of sanitation; demonstrate working knowledge of HACCP guidelines and applications
  2. Describe the physiological effects of food on the human body
  3. Exhibit nutritional awareness and implement food-for-life principles
  4. Plan menus; purchase, cost, and price product for profit
  5. 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 Cook certification eligibility
  6. Use problem solving techniques in maintaining kitchen morale and building a team spirit
  7. Plan and cater events
  8. Conform to professional standards in personal appearance
  9. Demonstrate appropriate work ethic attitudes to include punctuality and professional business communication standards and expectations
  10. Identify and describe the equipment available in the marketplace and plan its arrangement, operation, and maintenance for efficiency and safety
  11. Conform to established codes of ethics and demonstrate a responsible attitude to the culinary arts profession
  12. Demonstrate philosophical and practical application of ethics as a worker and supervisor in a daily work environment
  13. Demonstrate display techniques as they apply to hot and cold buffet presentations
  14. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics
  15. Fabricate and process meats, seafood, and wild game
  16. Demonstrate appropriate purchasing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability
  17. Demonstrate knowledge and application of food and cultures of Regional American and International cuisine
  18. Gain taste distinction through analysis of food and sensory perceptions
  19. 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

Pennsylvania College of Technology
One College Avenue
Williamsport, PA 17701

570-326-3761
800-367-9222

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