Accredited by the ACFEFAC

(Effective Fall 2015)

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.

Career Opportunities

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.

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 ).

Transfer Procedures

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 Goals

A 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.

Curriculum

First Semester Credits Notes Lecture Lab/Clinical M/S Type
FYE101 First Year Experience 1 .50 1.50 S REQ
FHD101 Foundations of Professional Cooking 3 1 6 M REQ
FHD117 Purchasing 2 2 M REQ
FHD118 Sanitation 1 1 M REQ
NSC National Sanitation Certification   S NSC
ENL111 English Composition I 3 3 S REQ
MTH Mathematics Elective 3   S MTH
CSC124 Information, Technology, and Society 3 3 S REQ
TOTAL CREDITS 16
Second Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD104 Careers in Hospitality 1 1 M REQ
FHD125 Menu Planning and Cost Control 3 3 M REQ
FHD137 Introductory Baking 3 1 6 M REQ
FHD142 Professional Table Service 2 .50 4.50 M REQ
FHD211 Foundations of Food Preparation and Production 4 2 6 M REQ
CMM Communication Elective 3   S CMM
TOTAL CREDITS 16
Summer Session Credits Notes Lecture Lab/Clinical M/S Type
FHD269 Culinary Internship 1 M REQ
TOTAL CREDITS 1
Third Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD268 Facilities Planning 3 3 M REQ
FHD116 Nutrition Application 3 3 M REQ
FHD277 Advanced Garde Manger 1 3 M REQ
FHD320 Regional American Cuisines 4 1 9 M REQ
CUF Culinary/Foods Elective 1   M CUF
HUM Humanities Elective 3   S HUM
or
SSE Social Science Elective 3   S SSE
or
ART Art Elective 3   S ART
or
FOR Foreign Language Elective 3   S FOR
or
AAE Applied Arts Elective 3   S AAE
or
IFE International Field Experience Elective 3   S IFE
FIT Fitness and Lifetime Sports Elective 1   S FIT
TOTAL CREDITS 16
Fourth Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD220 Hospitality Beverage Management Service and Controls 4 3 3 M REQ
FHD266 Catering 3 2 3 M REQ
FHD415 Classical Cuisines of the World 4 1 9 M REQ
CUF Culinary/Foods Elective 2   M CUF
SCI Science Elective 3   S SCI
TOTAL CREDITS 16

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.