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Classes

Culinary Arts

An instructional program that prepares students for employment related to institutional and self-owned food establishments or other food industry occupations.  Students will learn food production, institutional and personal cooking and baking and food sales/service.  Students will assist in the school cafeteria on a regular basis preparing large volume offerings.  Students will also operate a school restaurant serving unique dishes to the general public.  Catering and banquet opportunities also exist within this program.

 

 

Program Highlights

 

Industry Certifications:

Pursuing ACF (American Culinary Federation) certification
Serv Safe certification

 

College in the High School – Harrisburg Area Community College – 3 credits

HRIM 102 – Applied Culinary Math – 2 credits
HRIM 113 – Sanitation & Safety – 1 credit

Program of Study (POS) Statewide Articulations

Montgomery County Community College – up to 10 credits
Commonwealth Technical Institute – 9 credits
Westmoreland County Community College – 11 credits
Bucks County Community College – 6 credits

NOCTI Recommended College Credit Awards

4 credits - Recommended to be awarded in Fundamental or Intermediate
Culinary Arts
1500+ colleges in 50 states listed at      
www.nationalccrs.org/colleges_universities/cooperating/home.html

 

Program Requirements and Expectations 

  • Students will be graded daily on appearance, attitude, ability to work with others, ability to stay on a given task, ability to follow rules and regulations.  
  • Follow all safety rules when operating any equipment, tools and utensils.  
  • Proper clothing and shoes MUST be worn at all times.  You must be in uniform to participate in class.  
  • Issued hats must be worn in any area that deals with the preparation and/or service of food items.  
  • Clean personal hygiene habits must be followed.
  • Finger nail polish and long finger nails are not safe or sanitary and are not permitted.  
  • Gum chewing is not permitted at any time.  
  • Work areas must be kept neat and clean at all times.  
  • No jewelry may be worn (this includes rings or earrings).  These items must be removed prior to entering class. 

Instructors:

 

Michael Tosten
Culinary Arts

 

 

 

Ronald Berger
Culinary Arts

 

 

   

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