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Courses and Programs Details
1261 Culinary Arts: Certificate
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The hospitality industry offers many opportunities for employment and as a result learning experiences are varied. The program provides students with instruction in food preparation, production and service in the classroom and in on campus labs. Students gain supervised concentrated food preparation and production industry experience in an off campus commercial restaurant operation which is open to the public and located in downtown Harrisburg. The program is designed to lead directly to employment. The complete program is available only at the Harrisburg Campus; some required courses are available at the Lancaster, Lebanon, Gettysburg and York Campuses and at other sites. All classes are available during the daytime. Some evening classes are available on a rotating basis.
Selective Program: This is a selective program. Entry into this program is not guaranteed with admission to the College; specific admissions criteria must be met. Contact the program coordinator for specific program entry requirements. This program requires daytime, evening and weekend restaurant operations experiences which may make it difficult for students to have paid employment while attending classes. In addition, the program requires the student to submit to a drug screen prior to Restaurant Operations and practicum courses. The student should consider this before enrolling in the program. In addition to tuition and fees, students must purchase a uniform and a knife set. |
| Job opportunities include positions as cooks in restaurants, institutions and cafeterias; bakers; and food preparation workers and servers. |
This curriculum is designed to prepare students to:
- Plan and prepare a complete meal following standardized recipes
- Fabricate meat portions from primal cuts of meat, whole poultry and fish
- Produce a wide variety of baked goods, pastries and confections
- Demonstrate decorative skills, including garnishing and cake decorating
- Plan menus, estimate food consumption, requisition supplies and construct a basic budget
- Show skills necessary for efficient management, including personnel supervision
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