Overview
CULINARY ARTS
The culinary arts department is divided into two phases - chef training (including baking) and waiter/waitress training. The chef training emphasizes the basic principles of food service and bakery operation; including banquet service, buffets, fast food preparation, and institutional food service. The waiter/waitress program stresses proper customer service, table setting, reading and describing a menu, and cash register operation. Students will have the opportunity to achieve ServSafe (food handling) certification.
Skills Taught:
- Food Service - Chef
- Kitchen Safety & Sanitation
- Use & Care of Equipment
- Standard Recipe Use
- Seasoning
- Salads, Fruits & Salad Dressing
- Stock Soup & Sauces
- Meat Cookery
- Cashier (Clerical) II
- Breakfast Cookery
- Dishwasher Machine
- Menu Planning & Costing
- Fast Food Training
- Personal Skills & Appearance
- Safety & Sanitation
- Pre & Post Service Duties
Related Careers:
- Cook
- Cook Helper
- Cook - Short Order I
- Cook - Pastry (Baker)
- Pantry Goods Maker
- Kitchen Helper
- Waiter/Waitress - Informal & Take Out
- Dining Room Attendant
- Host/Hostess Restaurant
Teacher Information:
Chef Danielle Benson
(814) 677-3097 x1123
dbenson@vtc1.org
Industry Recognized Certifications Available:
American Heart Association - Heartsaver CPR
CareerSafe - OSHA Certification
National Restaurant Association - ServSafe/Manager Food Safety Certification
S/P2 - Culinary
More Information:
Competency Task Grid
SOAR Articulations site Look for 12.0508 Institutional Food Workers in the dropdown menu