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CULINARY ARTS (CIP Code: 12.0508)
Program Overview
This course presents the principles of Culinary Arts and Restaurant operations for culinary arts students. This combination of hands-on and theoretical/guided practice will involve production for the public at North Montco Technical Career Center's ( NMTCC) restaurant enforcing practical skills with public evaluation. Additionally, students will learn the basics of sanitation, safety, and preparation/production, various cooking skills, nutrition, applied mathematical operations, menu development, inventory controls, communication skills, and basic supervisory techniques. Students will also execute dining room service skills and will interact directly with retail guests. Students will gain an understanding of the mechanics of full-production restaurant operations, from menu development to final turnout. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform and front-of-the-house uniform to participate in class according to departmental uniform policies. The NMTCC Culinary Arts program is accredited by the Secondary Committee of the American Culinary Federation Education Foundation Accrediting Commission. The program offers students Serve-safe coursework and certification, SP2 workplace/food safety training and OSHA-compliant industry training. Upon completing the program, students will be prepared to enter the workforce and be college-ready.
Outcomes:
1. Demonstrate knowledge of safety and sanitation
2. Demonstrate front of the house service
3. Perform daily MEP station and closing tasks
4. Analyze daily costs and sales
5. Understand special dietary restrictions
6. Cook food prepared by self and others following all MCHD codes and guidelinesInstructors: Mr. Charles Cole - (ccole@nmtcc.org)
Mrs. Jane Mitchell (jmitchell@nmtcc.org)
Mr. Mark Tarlecki (mtarlecki@nmtcc.org)
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Task List
During your enrollment in the Culinary Arts program you will be taught and assessed on the following tasks:
100 Orientation and Safety Procedures
200 Sanitation Procedures
300 Knowledge of the Food Industry
400 Purchasing, Receiving and Storage
500 Garde Manger
600 Care of Cutting Tools and Utensils
700 Mechanical Food Preparation Equipment
800 Standardized Recipes
900 Nutrition
1000 Breakfast Foods
1100 Fruits and Vegetables
1200 Pasta and Rice
1300 Cheese
1400 Salads, Fruits, and Dressings
1500 Seasonings
1600 Stocks, Soups, and Sauces
1700 Prepare and Cook Meats
1800 Basic Baking
1900 Planning and Costing Menus
2000 Institutional Food Procedures
2100 Front of House Operations and Dining Room Procedures2200 Use of a Personal Computer
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Equipment / Materials / Uniforms / Other Requirements
All tools and equipment are supplied within this program throughout your NMTCC career. Students need to purchase the following:
• Culinary Uniform (chef jacket or cook’s shirt, chef pants, apron, hat or alternate hair restraint, and black slip-resistant shoes)
Visit https://www.djbspecialties.com/stores/nmtccstore for uniform information.
• Notebook and Pen/Pencil
• Binder
• CalculatorProgram Fees:
Activity fee - $20
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Safety
Safety is not an option! Safety is YOUR responsibility! Students are required to follow all rules and regulations. In addition to following all NMTCC’s listed and/ or posted safety and SDS Policies, refer to the specific equipment manufacturer’s user, operator, or consumer guides and or shop manuals for complete safety details when using any equipment. Students are not permitted to use any equipment or tools unless they have received and documented that they have received the appropriate safety instruction.
Potential Safety Hazards:
- Various chemicals
- flammable, caustic, corrosive, poisonous, slippery, and unstable compounds
- Grease, oils, degreasers, and cleaners
- Various Knives
- Physical/muscle strain
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Physical Criteria
- Manual dexterity
- Heavy lifting/carrying
- Strong eye/hand coordination
- Physical stamina/strength
- Pushing/pulling
- Good depth and color perception
- Standing for many hours in one position
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Industry Certifications
Students in Culinary Arts have the opportunity to earn the following industry certifications:
NOCTI – Culinary Arts
Certified Fundamentals Cook (ACF)
Certified Food Sanitation Manager (CFSM-MCHD)
S/P2 Food Safety & Workplace Safety
ServSafe Food Handler and Allergen
ServSafe Manager Food Safety
OSHA 10-hour Course
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Cooperative Education Opportunities
Cooperative Education allows students to be employed during the school day while gaining meaningful instruction in a technical area, applying classroom knowledge to real-world experiences, and developing lifelong career skills. Students may be allowed to go to work for a number of days determined by their teacher and the cooperative education coordinator.
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Honors Course
Students have the opportunity to enroll in the Honors level course of their CTE program. The Honors course is for 12th-grade students who have demonstrated a high level of interest and achievement in their program and who aspire to an advanced level of learning. Students in the Honors course will be exposed to individualized industry-related advanced work, rigorous study of CTE subject matter with embedded academic content, and practical application of knowledge and skills to work-based situations. Students must meet the required prerequisites and submit a completed Academic Teacher Recommendation form during their 11th-grade year to be considered for the Honors level course.
In addition, students will have the opportunity to complete the ACF bundle for ACF certification advancement.
Prerequisites:
100% of POS Tasks
GPA of >90% in CTE program
GPA of >80% in academic courses
Recommendation Form completed by an academic teacher
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Career/College
Career possibilities:
- Cook
- Host/Hostess
- Pantry Worker
- Waiter/Waitress
- Utility Worker
- Dining Room Attendant
- Cook Helper
- Cake Decorator
- Baker’s Helper
Career possibilities with additional education:
- Executive Chef
- Sous Chef
- Dietitian
- Chef (many specialties)
- Food Distribution
- Food Sciences
- Pastry Chef
- Baker
Pathways to College
- PDE SOAR Agreements
Montgomery County Community College-Central Campus
- 1:1 Articulation Agreements
The Restaurant School at Walnut Hill College
Northampton Community College
St. Francis University
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Profile of a Graduate
Class of 2022 graduation plans:
Post-secondary education in a related field - 36%
Employment related to the field - 12%
Post-secondary education in an unrelated field - 36%
Employment unrelated to the field - 8%
Military - 8%

