- Health Sciences
- Sales and Service
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.
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
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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.