Culinary ArtsCIP Code12.0508 – Competency RecordsPossible CareersPrep CookLine CookCatererRestaurant ChefBakerPastry ChefFoodservice Retail SalespersonFoodservice Purveyor Sales RepresentativeRestaurant ServerRestaurant ManagerPotential CertificationsNational Restaurant Association ServSafe Manager Sanitation Certification or Food Handler Sanitation CertificationNational Restaurant Association ServSafe Allergens CertificationAmerican Culinary Federation Certified Fundamentals CookPennsylvania Skills CertificateCareerSafe Employability and Interviewing Skills CertificationEmployability: Interviewing SkillOSHA-10Articulated CreditsLocal Articulation Agreements Chef Dacko Chef SackettProgram OverviewThe 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 RestaurantCulinary Arts Chef Uniform Ordering Culinary Arts Parent-Guardian Information Skill Alignment Chart (Click to Expand)Educational & Physical AttributesExpectationsProgram Safety & Physical ConsiderationsWillingness and ability to follow industry safety rules for kitchen equipment, knives and other toolsAbility to work in a fast–paced environment with sense of urgencyGood personal hygieneWillingness to adapt to industry standard hygiene & uniform requirementsStamina needed to stand on feet for long periods of timeAbility to lift and carry items up to 50 poundsAbility to work in a high temperature environmentEssential APTITUDES for this lab–Recommended LevelsActive listening skillsAbility to quickly follow verbal directionsCommunication skillsInterpersonal skillsSocial perceptivenessManual dexterityDependable and punctualDetail orientedWorks well under pressureTeamworkReading Explain the main ideas or draw accurate conclusions after reading textFollow a complex multi–step procedure independentlyEvaluate how key words and phrases shape meaning in textsComprehend written text and apply it to understand tables, charts, and other visualsLearn and apply content–specific symbols, abbreviations, and acronyms correctlyApply content–specific vocabulary correctlyLean and apply French terms within a recipeLearn and apply international and world language terms within a recipeIdentify and explain how different ideas connect throughout textRead and understand diagnostic and schematic data to solve a problemCompare & contrast information in a textSummarize information from different written resourcesBy the end of grades 9–10 & 11–12 read & comprehend technical texts independently & proficientlyTextbook: On Cooking, Fifth Edition, Average grade reading level: 14.83Textbook: On Baking, Third Edition, Average grade reading level: 12.7Writing Write with a sharp, distinct focus identifying topic, task, and audienceDevelop 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 topicUse precise language, domain–specific vocabulary, and techniques such as analogy to manage the complexity of the topicEstablish and maintain a formal style and objective toneProduce clear & coherent writingDistinguish the viewpoint(s) from alternate or opposing viewpoints; supplying evidence for each while pointing out the strengths and limitations of bothDevelop and strengthen writing by brainstorming, revising, editing & rewritingWrite with awareness to audience using program–specific vocabularyWrite routinely over short/long time frames for a range of tasks, purposes & audiencesClearly convey with precision step–by–step work completedWrite fast–paced, accurate work reportsUse technology to produce, publish or share writingMath LevelsNumbers and Operations:Grade 6 – Fluency in operations with whole numbers and decimalsGrade 6 – Fraction computationsGrade 7 – Fraction to decimal conversionGrade 7 – Percent and ratio problemsGrade 8 – Decimals to rational number (fraction) conversionAlgebra 1 – Problem solving with real world units, including conversionsMeasurement:NG – Units: English Precision: Nearest 1/16 inchGrade 6 – Unit conversion within and between measuring systemsGrade 7 – Area, volume surface area of objects composed of triangles, quadrilaterals, polygons, and right prismsGrade 7 – Area and circumference of a circleGeometric 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/similarityData and Probability:Grade 6 – Mean, median, mode, range, interquartile range, and mean absolute deviationAlgebra 1 – Interpret data on various displays – use to make predictionsTheory TimeAbout 1.5 hours/dayHomework About 2 hours/weekLab reflectionsReading and annotationWritten assignmentsLab TimeAbout 4 hours/dayTestsWeekly quizzesUnit written examsUnit hands–on examsProjectsNOCTI (mandatory for all CTE programs)POS Academics and Electives RecommendedEnglish & Math are a component of the DCTS programEntrepreneurshipSpanish and/or FrenchStudy & Other Skills/KnowledgeNote taking skillsMemorization of terminologyMemorization of measurement equivalenciesTechnology Skills/KnowledgeUse and navigate school–issued laptopWeb navigationEmail managementNavigate learning management system and instructional technology toolsVideo conferencingLearn and navigate food service point of sale systemCertifications OfferedOSHA 10 (Culinary)ServSafe Food HandlerServSafe AllergensServSafe Food Protection ManagerAmerican Culinary Federation Certified CookPost–Secondary Options and Continuing EdOption to pursue additional education in:Culinary Arts (2 or 4 year degree)Baking and Pastry Arts (2 or 4 year degree)Hospitality and Tourism ManagementRestaurant and Service ManagementLocal/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 ArticulationsMontgomery 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 creditsNon–SOAR ArticulationsCulinary Institute of AmericaThe Restaurant School at Walnut Hill CollegeJohnson and Wales University
