Culinary

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, 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.

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 passionate people in food preparation, serving and creating, is constantly on the increase. Culinary Arts offers students the opportunity to practice and learn skills that will enable them to enter a wide range of Culinary Arts 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 CTC program.

Skills Learned:

Some of the skills a student will be able to perform are basic culinary/pastry techniques, Line Cook, Knife Skills, safe operation of tools and equipment, Marketing, sanitation procedures, identification of tools & equipment, menu design planning, pricing, baking, restaurant management, pastry making, cake decorating, Sauces, soups and salads, meat cookery, banquet techniques, waitress and waiter techniques, ordering, issuing, and receiving of materials, as well as an overall career awareness. Receptionist duties, anatomy, related math and PA Culinary rules and regulations.

Related Occupations and Earnings:

Related occupations include Shift Supervisor, Baker, Server, Banquet Server, Host/Hostess, Waiter/Waitress, Cake Decorator, Restaurant Assistant Manager, Line Cook, Dietary Aide, Cafeteria Worker, Bakery’s Assistant, Bakery Clerk, Dishwasher, Grill Cook and Cashier, Line cook, Baker, Chef, Pastry Chef, Food Photographer, Food Writer, Food Blogger, Pantry Chef, Sous Chef. Earnings range between $11-$19/hour.

Post-Secondary Opportunities:

Furthered education can be obtained at institutes such as Johnson and Wales University, IUP, WCCC, Culinary Institute of America (CIA), Culinary Connecticut, The International Culinary Schools at the Art Institute, The Restaurant School at Walnut Hill College, Pennsylvania Culinary Institute (PCI) and Le Cordon Bleu Schools. More information can be found on the ProStart Passport.

Instructor(s):

Ms. Parks – Culinary Arts Instructor
Phone Number – 724-925-3532 x. 1315
Office Hours: 7:15am to 7:45am
10:45am to 10:55am
2:30pm to 2:45pm
Please leave a voicemail message outside of these times.

Suggested Prerequisites:

Industry & Skills Certifications:

Student Requirements:

Student Costs:

Text Book:

Links:

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