(Effective Fall 2018)
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 ).
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 GoalsA graduate of this major should be able to:
- evaluate and co-ordinate a broad range of advanced cuisine and production techniques that incorporate sensory analysis, multi-cultural interests, dietary, gustatory and visual considerations.
- develop and appraise enhanced levels of craftsmanship in culinary specific specialty areas of butchery, charcuterie, modern food production trends and gastronomic expression.
- recognize, differentiate, and critique service philosophies that communicate to and identify sustainable food and beverage concepts to the customer target market expectations.
- formulate an integrative approach to supervision that exemplifies professional hospitality ethics, business communication, legal parameters, leadership, cultural diversity and learning philosophies.
- analyze, evaluate and construct a hospitality operations plan employing effective problem-solving techniques and creative and critical thinking while employing professional communication and assessing the factors involved in setting up and directing a food service establishment
- develop the construct of physical plant and structural systems for a sustainable hospitality operation by integrating current and evolving technologies and planning strategies for effective, efficient operation and safe maintenance.
|FYE101||First Year Experience||1||.50||1.50||S||REQ|
|FHD101||Foundations of Professional Cooking||3||1||6||M||REQ|
|NSC||National Sanitation Certification||M||NSC|
|ENL111||English Composition I||3||3||S||REQ|
|CSC124||Information, Technology, and Society||3||3||S||REQ|
|FHD104||Careers in Hospitality||1||1||M||REQ|
|FHD125||Menu Planning and Cost Control||3||3||M||REQ|
|FHD142||Professional Table Service||2||.50||4.50||M||REQ|
|FHD211||Foundations of Food Preparation and Production||4||2||6||M||REQ|
|FHD220||Hospitality Beverage Management Service and Controls||4||3||3||M||REQ|
|ENL121||English Composition II||3||3||S||REQ|
|ENL201||Technical and Professional Communication||3||3||S||REQ|
|MGT115||Principles of Management||3||3||S||REQ|
|FHD277||Advanced Garde Manger||1||3||M||REQ|
|FHD320||Regional American Cuisines||4||1||9||M||REQ|
|SCL||Science Elective with lab||4||S||SCL|
|FHD415||Classical Cuisines of the World||4||1||9||M||REQ|
|HSC||Cultural Diversity Elective: Humanities/Social Science||3||S||HSC|
|FHD224||Specialized Nutrition Strategies and Applications||3||2||3||M||REQ|
|MGT301||Business Law I||3||3||S||REQ|
|FHD404||Hospitality Systems Management||3||3||M||REQ|
|FHD421||Technical Training for the Hospitality Industry||2||2||S||REQ|
|SSE||Social Science Elective||3||S||SSE|
|FOR||Foreign Language Elective||3||S||FOR|
|AAE||Applied Arts Elective||3||S||AAE|
|IFE||International Field Experience Elective||3||S||IFE|
|FIT||Fitness and Lifetime Sports Elective||2||S||FIT|
|FHD451||Culinary Arts & Systems Internship||1||M||REQ|
|FHD307||Wines of the World||3||3||M||REQ|
|FHD311||Meat and Seafood Fabrication||2||1||3||M||REQ|
|HRT260||The Art of Floral Design||3||2||3||S||REQ|
|BCA||Culinary Arts Elective||1||M||BCA|
|FHD206||Historical Culinary Perspectives||2||1||3||M||REQ|
|FHD287||Advanced Baking Applications for Culinary Arts||2||1||3||M||REQ|
|COR||Liberal Arts Elective||3||S||COR|
|FHD496||Culinary Senior Project||3||Writing Enriched Requirement||3||M||REQ|
|SSE||Social Science Elective||3||S||SSE|
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.