Culinary Arts Technology (CY)
(Effective Fall 2015)
- School of Business & Hospitality
- Associate of Applied Science Degree (A.A.S.)
- More Information about Culinary Arts Technology
This major prepares students for culinary production positions in restaurants and food service establishments. Students learn classic culinary methods, including knife skills, cooking methods, recipe development, and production planning. These skills are combined with guest service techniques and employee supervision skills to prepare students 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 ).
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.
Program GoalsA graduate of this major should be able to:
- demonstrate culinary theory through execution of food preparation techniques, artistry, and creativity.
- identify and produce Classical, American Regional, and international cuisines, incorporating sustainability concepts.
- establish, encourage, and maintain personal and professional attitudes and appearance standards.
- maintain industry standards of sanitation and safety.
- employ organoleptic analysis to evaluate the tastes of food and beverage.
- plan, execute, and evaluate menus and events.
- employ control systems and techniques, and practice business ethics and fiscal responsibility.
- recognize, differentiate, and implement service philosophies that deliver positive guest experiences.
- employ motivation and problem-solving techniques while supervising a hospitality operation.
- integrate concepts of nutritional health and well-being into menus.
- research and design efficient hospitality operations and equipment layouts.
|FYE101||First Year Experience||1|
|FHD101||Foundations of Professional Cooking||3|
|NSC||National Sanitation Certification|
|ENL111||English Composition I||3|
|CSC124||Information, Technology, and Society||3|
|FHD104||Careers in Hospitality||1|
|FHD125||Menu Planning and Cost Control||3|
|FHD142||Professional Table Service||2|
|FHD211||Foundations of Food Preparation and Production||4|
|FHD277||Advanced Garde Manger||1|
|FHD320||Regional American Cuisines||4|
|SSE||Social Science Elective||3|
|FOR||Foreign Language Elective||3|
|AAE||Applied Arts Elective||3|
|IFE||International Field Experience Elective||3|
|FIT||Fitness and Lifetime Sports Elective||1|
|FHD220||Hospitality Beverage Management Service and Controls||4|
|FHD415||Classical Cuisines of the World||4|
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).
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