2006-07 Catalog Archive (Archived July 31, 2006)
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Culinary Arts Technology (CY)
Associate of Applied Science Degree (A.A.S.)
The Culinary Arts Technology degree prepares students for entry-level culinary positions in commercial, institutional, and industrial food service operations and offers options that prepare the student for advancement into entry-level management positions in these areas.
Career Opportunities: Cook, sous chef, line chef, garde manger, steward.
Recommended High School Subjects: A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
Remediation Strategies: Students will be required to take remedial courses in subjects in which they are deficient.
Transfer Procedures: Students transferring from associate degree programs at Penn College or another college will have their transcripts evaluated by Penn College officials prior to acceptance into the major.
Program Goals: A graduate of this major should be able to:
- establish and maintain high standards of sanitation; demonstrate working knowledge of HACCP guidelines and applications.
- describe the physiological effects of food on the human body.
- exhibit nutritional awareness and implement food-for-life principles.
- plan menus; purchase, cost, and price product for profit.
- demonstrate a solid foundation of techniques for food preparation, presentation, and service including competence in baking, line cooking, classical cuisine, and garde manger, specifically, those competencies required for ACF Certified Culinarian eligibility.
- use problem solving techniques in maintaining kitchen morale and building a team spirit.
- plan and cater events.
- conform to professional standards in personal appearance.
- demonstrate appropriate work ethic attitudes to include punctuality and 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.
- conform to established codes of ethics and demonstrate a responsible attitude to the culinary arts profession.
- demonstrate philosophical and practical application of ethics as a worker and supervisor in a daily work environment.
- demonstrate display techniques as they apply to hot and cold buffet presentations.
- demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics.
- fabricate and process meats, seafood, and wild game.
- demonstrate appropriate purchasing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability.
- demonstrate knowledge and application of food and cultures of Regional American and International cuisine.
- gain taste distinction through analysis of food and sensory perceptions.
- recognize, differentiate among, 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.
| First Semester | Credits | ||
|---|---|---|---|
| FHD106 | Introduction to the Hospitality Industry | 1 | |
| FHD108 | Foundations of Food Preparation | 4 | |
| FHD117 | Purchasing | 2 | |
| FHD118 | Sanitation | 1 | |
| CSC110 | Introduction to Information Technology | 3 | |
| ENL111 | English Composition I | 3 | |
| MTH | Mathematics Elective | 3 | |
| 17 | |||
| Second Semester | Credits | ||
| FHD116 | Nutrition Application | 3 | |
| FHD125 | Menu Planning and Cost Control | 3 | |
| FHD133 | Tableservice Lecture | 2 | |
| FHD134 | Tableservice Practicum | 1 | |
| FHD137 | Introductory Baking | 3 | |
| FHD210 | Applied Food Preparation and Production | 4 | |
| CUF | Culinary/Foods Elective | 1 | |
| 17 | |||
| Summer Session | Credits | ||
| FHD269 | Culinary Internship | 1 | |
| 1 | |||
| Third Semester | Credits | ||
| FHD277 | Advanced Garde Manger | 1 | |
| FHD268 | Facilities Planning | 3 | |
| FHD273 | Breakfast and Brunch Lecture | 1 | |
| FHD274 | Breakfast and Brunch Practicum | 2 | |
| FHD305 | Regional American Cuisine Lecture | 1 | |
| FHD306 | Regional American Cuisine Practicum | 2 | |
| CUF | Culinary/Foods Elective | 1 | |
| CMM | Communication Elective | 3 | |
| HUM | Humanities Elective | 3 | |
| or | |||
| SSE | Social Science Elective | 3 | |
| or | |||
| ART | Art Elective | 3 | |
| or | |||
| FOR | Foreign Language Elective | 3 | |
| or | |||
| AAE | Applied Arts Elective | 3 | |
| or | |||
| IFE | International Field Experience Elective | 3 | |
| 17 | |||
| Fourth Semester | Credits | ||
| FHD135 | Wine and Beverage Management | 2 | |
| FHD136 | Wine and Beverage Management Practicum | 1 | |
| FHD266 | Catering | 3 | |
| FHD308 | Classical Cuisines of the World Lecture | 1 | |
| FHD309 | Classical Cuisines of the World Practicum | 2 | |
| MGT115 | Principles of Management | 3 | |
| FIT | Fitness and Lifetime Sports Elective | 1 | |
| SCI | Science Elective | 3 | |
| CUF | Culinary/Foods Elective | 1 | |
| 17 | |||
Additional Information: Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Tableservice and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.
Accreditation: Accredited by American Culinary Federation Foundation Accrediting Commission.