Culinary Arts CIP Code 12.0508 – Competency Records Possible Careers Prep Cook Line Cook Caterer Restaurant Chef Baker Pastry Chef Foodservice Retail Salesperson Foodservice Purveyor Sales Representative Restaurant Server Restaurant Manager Potential Certifications National Restaurant Association ServSafe Manager Sanitation Certification or Food Handler Sanitation Certification National Restaurant Association ServSafe Allergens Certification American Culinary Federation Certified Fundamentals Cook Pennsylvania Skills Certificate CareerSafe Employability and Interviewing Skills Certification Employability: Interviewing Skill OSHA-10 Articulated Credits Local Articulation Agreements Chef Dacko Chef Sackett Program Overview The Culinary Arts program prepares students for careers in today’s foodservice and hospitality industries. Successful graduates are ready for entry-level positions as prep cooks, line cooks, pastry cooks, cake decorators, or fine-dining restaurant servers, and can aspire to positions as chefs, pastry chefs, and restaurant managers. Students learn safety, sanitation, knife skills, and culinary math. They prepare appetizers, salads, sandwiches, breakfast foods, stocks and soups, vegetables, meats, poultry, seafood, breads, cakes, pastries, and world cuisines. Advanced skills include dining room service, line cooking, menu and recipe development, and nutrition. Senior students operate the Carcajou Corner, our open-to-the-public, student-run restaurant. DCTS Culinary Arts graduates are ready for immediate employment in restaurants, catering companies, institutional kitchens, or retail foodservice venues. Many choose to further their education through postsecondary training in culinary arts, baking and pastry arts, or hospitality management. Culinary Arts Student-Run Restaurant Culinary Arts Chef Uniform Ordering Culinary Arts Parent-Guardian Information Skill Alignment Chart (Click to Expand) Educational & Physical Attributes Expectations Program Safety & Physical Considerations Willingness and ability to follow industry safety rules for kitchen equipment, knives and other tools Ability to work in a fast–paced environment with sense of urgency Good personal hygiene Willingness to adapt to industry standard hygiene & uniform requirements Stamina needed to stand on feet for long periods of time Ability to lift and carry items up to 50 pounds Ability to work in a high temperature environment Essential APTITUDES for this lab–Recommended Levels Active listening skills Ability to quickly follow verbal directions Communication skills Interpersonal skills Social perceptiveness Manual dexterity Dependable and punctual Detail oriented Works well under pressure Teamwork Reading Explain the main ideas or draw accurate conclusions after reading text Follow a complex multi–step procedure independently Evaluate how key words and phrases shape meaning in texts Comprehend written text and apply it to understand tables, charts, and other visuals Learn and apply content–specific symbols, abbreviations, and acronyms correctly Apply content–specific vocabulary correctly Lean and apply French terms within a recipe Learn and apply international and world language terms within a recipe Identify and explain how different ideas connect throughout text Read and understand diagnostic and schematic data to solve a problem Compare & contrast information in a text Summarize information from different written resources By the end of grades 9–10 & 11–12 read & comprehend technical texts independently & proficiently Textbook: On Cooking, Fifth Edition, Average grade reading level: 14.83 Textbook: On Baking, Third Edition, Average grade reading level: 12.7 Writing Write with a sharp, distinct focus identifying topic, task, and audience Develop and analyze the topic with relevant, well–chosen, and sufficient facts, extended definitions, concrete details, quotations, or other information and examples appropriate to the audience’s knowledge of the topic Use precise language, domain–specific vocabulary, and techniques such as analogy to manage the complexity of the topic Establish and maintain a formal style and objective tone Produce clear & coherent writing Distinguish the viewpoint(s) from alternate or opposing viewpoints; supplying evidence for each while pointing out the strengths and limitations of both Develop and strengthen writing by brainstorming, revising, editing & rewriting Write with awareness to audience using program–specific vocabulary Write routinely over short/long time frames for a range of tasks, purposes & audiences Clearly convey with precision step–by–step work completed Write fast–paced, accurate work reports Use technology to produce, publish or share writing Math Levels Numbers and Operations: Grade 6 – Fluency in operations with whole numbers and decimals Grade 6 – Fraction computations Grade 7 – Fraction to decimal conversion Grade 7 – Percent and ratio problems Grade 8 – Decimals to rational number (fraction) conversion Algebra 1 – Problem solving with real world units, including conversions Measurement: NG – Units: English Precision: Nearest 1/16 inch Grade 6 – Unit conversion within and between measuring systems Grade 7 – Area, volume surface area of objects composed of triangles, quadrilaterals, polygons, and right prisms Grade 7 – Area and circumference of a circle Geometric Concepts: Grade 7 – Angle measure problems (supplementary, complementary, adjacent, angles of a triangle, parallel lines cut by transversal) Grade 8 – Transformation properties and showing congruence/similarity Data and Probability: Grade 6 – Mean, median, mode, range, interquartile range, and mean absolute deviation Algebra 1 – Interpret data on various displays – use to make predictions Theory Time About 1.5 hours/day Homework About 2 hours/week Lab reflections Reading and annotation Written assignments Lab Time About 4 hours/day Tests Weekly quizzes Unit written exams Unit hands–on exams Projects NOCTI (mandatory for all CTE programs) POS Academics and Electives Recommended English & Math are a component of the DCTS program Entrepreneurship Spanish and/or French Study & Other Skills/Knowledge Note taking skills Memorization of terminology Memorization of measurement equivalencies Technology Skills/Knowledge Use and navigate school–issued laptop Web navigation Email management Navigate learning management system and instructional technology tools Video conferencing Learn and navigate food service point of sale system Certifications Offered OSHA 10 (Culinary) ServSafe Food Handler ServSafe Allergens ServSafe Food Protection Manager American Culinary Federation Certified Cook Post–Secondary Options and Continuing Ed Option to pursue additional education in: Culinary Arts (2 or 4 year degree) Baking and Pastry Arts (2 or 4 year degree) Hospitality and Tourism Management Restaurant and Service Management Local/state postsecondary schools (i.e. HACC, The Restaurant School at Walnut Hill College, Johnson and Wales University, Culinary Institute of America, Penn College of Technology) SOAR Articulations Montgomery County Community College – Central Campus (10 credits) Delaware County Community College (9 credits) Pittsburgh Technical College (9 credits) Lackawanna College (9 credits) Commonwealth Technical Institute (10 credits Non–SOAR Articulations Culinary Institute of America The Restaurant School at Walnut Hill College Johnson and Wales University
