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Courses and Programs Details
1581 |
Culinary Arts: Career Associate
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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 and is not intended as a transfer program, although students have transferred courses to other hospitality degree programs. The Culinary Arts degree is accredited by the Association of Collegiate Business Schools and Programs. Since 1992, ACBSP is the only nationally recognized organization that grants regional accreditation to two- and four-year colleges and universities. HACC is a ProMgmt Partner with the National Restaurant Association Educational Foundation which affords students the opportunity to earn scholarships and a special professional certification upon graduation. This program requires the student to submit to a drug screen prior to enrollment in Restaurant Operations and practicum courses. The student should consider this before enrolling in the program. The complete program is available only at the Harrisburg Campus; some required courses are available at the Lancaster, Lebanon and Gettysburg Campuses and at other sites.
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. |
| Graduates obtain positions as chef, sous chef, and food production supervisor in restaurants, catering companies, hotels, resorts, or food service contract companies. |
This curriculum is designed to prepare students to:
- Compose a complete meal using standardized recipes: hors doeuvres, soups, salads, sauces, meats, poultry, game, seafood, vegetables, starches and desserts
- 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
- Show skills necessary for efficient management, including personnel supervision and cost control
- Write and speak effectively
- Appreciate accomplishments in the arts and sciences
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