Culinary Arts and Systems (BCA)

(Effective Fall 2015)

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.

Career Opportunities

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.

Remediation Strategies

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 ).

Transfer Procedures

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 Goals

A 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 philosphies 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.

 

 

Curriculum

First SemesterCredits
FYE101First Year Experience 1 
FHD101Foundations of Professional Cooking 3 
FHD116Nutrition Application 3 
FHD117Purchasing 2 
FHD118Sanitation 1 
NSCNational Sanitation Certification  
ENL111English Composition I 3 
CSC124Information, Technology, and Society 3 
TOTAL CREDITS 16
Second SemesterCredits
FHD104Careers in Hospitality 1 
FHD125Menu Planning and Cost Control 3 
FHD142Professional Table Service 2 
FHD137Introductory Baking 3 
FHD211Foundations of Food Preparation and Production 4 
MTHMathematics Elective 3 
TOTAL CREDITS 16
Summer SessionCredits
FHD269Culinary Internship 1 
TOTAL CREDITS 1
Third SemesterCredits
FHD220Hospitality Beverage Management Service and Controls 4 
SPCSpeech Elective 3 
MTHMathematics Elective 3 
MGT115Principles of Management 3 
TOTAL CREDITS 13
Fourth SemesterCredits
FHD268Facilities Planning 3 
FHD277Advanced Garde Manger 1 
FHD320Regional American Cuisines 4 
HUMHumanities Elective 3 
SCLScience Elective with lab 4 
TOTAL CREDITS 15
Fifth SemesterCredits
FHD266Catering 3 
FHD415Classical Cuisines of the World 4 
HUMHumanities Elective 3 
or
SSESocial Science Elective 3 
or
ARTArt Elective 3 
or
FORForeign Language Elective 3 
or
AAEApplied Arts Elective 3 
or
IFEInternational Field Experience Elective 3 
SCI260Biology and Modern Society 3 Science, Technology and Society Requirement
ENL121English Composition II 3 
or
ENL201Technical and Professional Communication 3 
TOTAL CREDITS 16
Sixth SemesterCredits
FHD222Diet Therapy and Application 3 
FHD310Legal Issues and Applications in Hospitality 3 
FHD404Hospitality Systems Management 3 
FHD420Culinary Leadership Training 1 
HUMHumanities Elective 3 
or
SSESocial Science Elective 3 
or
ARTArt Elective 3 
or
FORForeign Language Elective 3 
or
AAEApplied Arts Elective 3 
or
IFEInternational Field Experience Elective 3 
FIT204First Aid, Responding to Emergencies 2 
TOTAL CREDITS 15
Summer SessionCredits
FHD451Culinary Arts & Systems Internship 1 
TOTAL CREDITS 1
Seventh SemesterCredits
FHD307Wines of the World 3 
FHD311Meat and Seafood Fabrication 2 
ENL211The Craft of Research 1 
PHL210Ethics 3 
OEAOpen Elective / Associate 3 
HRT260The Art of Floral Design 3 
BCACulinary Arts Elective 1 
TOTAL CREDITS 16
Eighth SemesterCredits
FHD206Historical Culinary Perspectives 2 
FHD281Baking and Pastry Applications for Culinary Lecture 1 
FHD283Baking and Pastry Applications for Culinary Lab 1 
FHD410Culinary Competition and Skills Assessment 1 
FHD496Culinary Senior Project 3 Writing Enriched Requirement
SSESocial Science Elective 3 
OEAOpen Elective / Associate 3 
TOTAL CREDITS 14

Electives should be used to fulfill the required Cultural Diversity course requirement for graduation (if not covered by previous course selection).

Additional Information

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.