Culinary Arts

Culinary Arts

Location: East Campus (Oley)               Instructor: Eric Lynch | Mary Jo Kuhwald Noecker
Location: West Campus (Leesport)      Instructor: W. Clarke Hammond, FMP | Albert DeNault, CCC, FMP
CIP Code: 12.0508

The Culinary Arts program is accredited by the American Culinary Federation and prepares students for the hospitality industry, one of the largest industries in America today.

Specialized learning units include theory and work experience in the major areas of cooking and baking. Experience is also gained in front-of-house skills including waiting on tables and cashiering, care and use of kitchen equipment, nutrition, food purchasing, and sanitation in food handling in a commercial and institutional setting. Specific topics covered include performing steward duties; preparing baked goods; preparing breakfast items; preparing stocks, soups and sauces; preparing salads and dressings; preparing hot and cold sandwiches; preparing fruits, vegetables, farinaceous products and tubers; fabricating and cooking poultry, meat and fish; preparing specialty / cold items, and performing supervisory/ management skills.

Practical experience is a major part of the program through the operation and management of a complete restaurant and catering service housed within each campus location. The restaurants are open to the public for lunch on select days of the week and provide aspiring young chefs invaluable experience in food preparation, customer service, and restaurant management. Graduates of this program are well prepared for either entry level opportunities in the food industry or for further training and/or education in a university program or at a culinary institute.

ACFEF – This program has been certified by the American Culinary Federation Education Foundation (ACFEF) Secondary Certification Committee. This certification indicates a commitment to excellence by meeting industry established standards, required knowledge and competencies. Visit www.acfchefs.org for further information.

Industry Certifications:

Certified Junior Culinarian (CJC) (based on NOCTI)
Certified Culinarian (CC) (based on NOCTI)
ServSafe/Manager Food Safety Certification
OSHA/CareerSafe 10-Hour Certification

Uniforms – East Campus

Required/Optional Items
Purchased through
APEX UNIFORM STORE

Required Items
Purchase from any Vendor

Required Footwear

Required Safety Gear

REQUIRED:
· Two White Chef Coats with Embroidered BCTC Logo and First Name
· Two White Chef Hats with Embroidered First Name
· Two Pairs Black/White Checkered Chef Pants – proper fitting and no holes

ADDITIONAL REQUIRED ITEMS FOR FIRST YEAR STUDENTS:
·
Two White Bib Aprons with BCTC Logo and First Name

 

N/A

· Black Leather or Leather-Like Work Shoes

· Solid sturdy sole (non-slip type)

· Leather uppers must cover top of the feet (no open-toed shoes or clogs)

· Dress socks or white socks

 

No jewelry is permitted

 

 

Uniforms – West Campus

Required/Optional Items
Purchased through
APEX UNIFORM STORE

Required Items
Purchase from any Vendor

Required Footwear

Required Safety Gear

REQUIRED:
· Two White Chef Coats with Embroidered BCTC Logo and First Name
· Two White Chef Hats with Embroidered First Name
· Two Pairs Black/White Checkered Chef Pants – proper fitting and no holes

ADDITIONAL REQUIRED ITEMS FOR FIRST YEAR STUDENTS:
· 
One Black Polo Shirt for The Class Act Restaurant with Embroidered BCTC Logo and First Name
· One Black Bistro Apron for The Class Act Restaurant with Embroidered BCTC Logo and First Name
· Two White Bib Aprons

N/A

· Black Leather Work Shoes

· Solid sturdy sole (non-slip type)

· Leather uppers must cover top of the feet (no open-toed shoes or clogs)

· Dress socks or white socks

 

No jewelry is permitted

 

 

Textbook

PLEASE NOTE: This textbook is available for purchase through BCTC. Please see program instructor for more information.

Introduction to Culinary Arts, (2nd Edition) – by The Culinary Institute of America  (Textbook)

ISBN #: 978-0-13273-744-9

Tool / Supply / Protective Equipment

Quantity Needed Level 1, 2, or 3 Approximate Cost Suggested Vendor
Footwear Requirement: Black leather work shoes, solid sturdy sole (non-slip type), leather uppers must cover top of the feet (No open-toed shoes or clogs). Dress socks or white socks. 1 pair Levels 1, 2, & 3 TBD Any retailer that sells the appropriate style
Bi-Metallic Thermometer 1 Levels 1, 2, & 3 $5.00 – $10.00 The Restaurant Store, Any retailer that sells the appropriate thermometer
Black Sharpies 2 Levels 1, 2, & 3 $1.00 Any retailer
Culinary Arts

Program Entrance Recommendations:

  • Reading at grade level
  • Algebra I or Geometry
  • Problem solving/troubleshooting skills
  • Ability to work independently and in a team
  • Hand-eye coordination
  • Artistic ability/creativity
  • Desire to work in the culinary profession
  • Ability to accept constructive feedback

Career Pathways:

  • Restaurant Cook / Chef Apprentice
  • Cook, Cafeteria and Institutional
  • Food Preparation Worker
  • Dishwasher / Kitchen Worker
  • Waiter / Waitress
  • Caterer
  • Dietitian
  • Executive Chef
  • Cuisine Specialty Chef
  • Certified Cook
  • Culinary Arts Instructor
  • Hotel and Restaurant Manager
  • Food Service Director /Assistant Director
  • Food Sales