Culinary Arts

Course Description

The Culinary Arts Program at Central Westmoreland Career and Technology Center incorporates classroom theory with laboratory work to introduce students to, simulated, on the job training.

A variety of training includes hot/cold food preparation, baking, cooking, cake decorating, table service, cashier training, servsafe certification, receiving and storing of goods, restaurant record keeping, nutrition, safety, and sanitation.

Basic instruction in the proper use of food service equipment is stressed, and safety/sanitation, as well as maintaining a neat and clean area at all times.


Manual dexterity and the ability to make decisions, in addition to the desire to serve and work with the public, are necessary for success in the food hospitality industries. Students will receive actual training in basic culinary skills, basic pastry arts skills, servsafe certification, basic and advanced cake decorating, banquet preparation, and catering services.

Practical experience is provided through actual food preparation in the program's state of the art kitchen. Menu planning and cost estimation are emphasized as well as daily, weekly, and monthly planning procedures.

The need for interested people in food preparation, serving and creating, is constantly on the increase. Food Service offers students the opportunity to practice and learn skills that will enable them to enter a wide range of food service occupations.

Students can join the American Culinary Federation as a Junior Culinarian for 65 dollars a year. A junior culinarian is a high-school student between 16 and 18 years of age who is enrolled in a vocational program.


Units Of Study

The Units of Study will include: basic culinary/pastry techniques, safe operation of tools and equipment, sanitation procedures, identification of tools & equipment, menu planning, pricing, baking, restaurant management, servsafe certification, pastry making, cake decorating, soups and salads, meat cookery, banquet techniques, waitress and waiter techniques, ordering, issuing, and receiving of materials, as well as an overall career awareness.


Skills You Will Learn

Some skills you will learn include: basic culinary and pastry, preparing salads, decorating cakes, planning menus, receiving supplies, maintaining records, setting up a banquet, estimating daily and weekly needs, preparing various types of sauces, and finally serving luncheons and dinners to various community groups. Serve Safe is a program that one can be certified in their senior year. This certification is good for five years upon passing the test with a 70% or higher score.


Suggested Related Courses

Suggested related courses are math, home economics, business courses, accounting, and bookkeeping.


Related Occupations

Related occupations include: baker, cake decorator, chef, pastry chef, caterer, hostess/host, waiter/waitress, salad maker, short order cook, restaurant manager, banquet specialist, utility person, grill person, hospitality management, and dietetic aide. (Just to name a few)


Lunch Buffet and Bakery Day

Open every Tuesday, Wednesday, and Thursday to the public, CWCTC faculty/staff, bus drivers, neighbors, and friends.
Time: 10:45 AM to 12 PM

All you can eat and drink!
Entree, side/vegetable, soup, salad bar, bread bar, dessert bar, and beverage bar. All food is prepared from scratch daily by our high school Culinary Arts students for only $4.00 per person.

Call ahead to make a reservation and to verify possible lunch buffet schedule changes.
(724) 925-3532 x1315

Every Friday is also Bakery Day. 8:45 AM to 11:00 AM and 12:00 PM to 2:00 PM unless announced otherwise. We make cookies, breads, pies, a variety of fried foods, soups, milkshakes, smoothies, and cakes.

Costs

The cost for this shop includes a uniform, special shop shoes, a name tag, a basic cake decorating kit, and a hair net. Cake kits will be required for cake decorating. They can be purchased at Wal-Mart and craft stores for about 25 dollars.


Requirements

The requirements for Culinary Arts are attending regularly, wearing the required dress uniform (chefs hat, apron, chefs coat, white undershirt, hairnet, skid-free shoes, no suede, black and white pants), must be clean and worn everyday. Also, a 3-ring binder, a pocket notebook, and writing utensil is required. No jewelry, fake nails, nail polish, glitter, or excessive makeup.


Grading Procedures

The Grading procedures for this shop is as follows: 20% Theory, classroom work, tests, and quizzes and 80% actual work experiences. Students earn 1 credit of math each year in grades 10 & 11.


For More Information

If you are interested in receiving more information about this course, first contact your home school counselor, afterwards contact a CWCTC counselor at 925-3532, also attend the CWCTC assemblies, the CWCTC tours for interested students, and the CWCTC open house.