Culinary Arts and Systems - Pennsylvania College of Technology

Culinary Arts and Systems from Pennsylvania College of Technology is a Campus Bachelor Food degree that prepares you for a Vocational Programs career. This major prepares students for management positions in a wide variety of hospitality operations. In addition to instruction in classical culinary methods, students benefit from a broad range of liberal arts courses. Supervision and leadership skills are developed throughout the program. Students develop skills in guest service, beverage service, dessert preparation, and savory preparation while practicing in the school\\\'s fine-dining operations. Career Opportunities Kitchen manager, sous chef , banquet chef, chef de cuisine, restaurant chef, personal chef , food service director, food stylist, and research and development chef. Program Goals A graduate of this major should be able to: establish and maintain high standards of sanitation and safety using a fundamental knowledge of current food code guidelines. describe the physiological effects of food on the human body. exhibit nutritional awareness and implement food-for-life principles. develop and employ menu planning, purchasing, pre-costing, pricing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability. demonstrate competence in fundamental techniques of food preparation and presentation, baking, line cooking, regional American and classical cuisines, display techniques as they apply to hot and cold garde manger buffet presentations and ala carte service, specific to those competencies required for American Culinary Federation Certified Culinarian certification eligibility. apply problem-solving techniques in maintaining kitchen morale, safety, and building a team spirit. employ clear communication in speech and writing. plan and cater various customer oriented hospitality themed events. emulate professional standards in personal appearance. demonstrate appropriate work ethic attitudes to include punctuality, professional business communication, standards, and expectations. identify and describe the equipment available in the marketplace and plan its arrangement, operation, and maintenance for efficiency and safety. evaluate, discuss and conform to established codes and applications of ethics, philosophies and responsible attitudes in the culinary arts profession as a worker and supervisor in a daily work environment. demonstrate creativity and sound thinking in solving management problems andin merchandising techniques. keep accurate food business records and understand the relationship between financial profits and good business ethics. apply and demonstrate spreadsheet and database technologies to daily accounting practices, demonstrating working knowledge of the factors involved in setting up and managing a food service establishment. demonstrate knowledge of the history, production and regions of wine production, choosing appropriate wines for specific menu items. apply knowledge of physical activities and sports in maintaining good health. fabricate and process meats, seafood, and game. utilize information technology systems, accessing technical communication, employing library skills to include research and utilization of journals, texts, periodicals, on-line databases and management skills required for industry supervision and leadership roles. demonstrate and apply sensitivity to the ethical, cultural, and legal parameters of social and cultural diversity. comprehend a second language, common to the hospitality industry. demonstrate fundamental understanding of hospitality kitchen systems. demonstrate knowledge and application of the food and cultures of Regional American and International Cuisine. develop a distinctive palate through critical analysis of food using varioussensory perceptions. recognize, differentiate, and critique customer service philosophies and identify the subtleties in the service of food and wine that distinguishes a high quality dining experience, commensurate with target market expectations. View more details on Pennsylvania College of Technology . Ask your questions and apply online for this program or find other related Food courses.