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Culinary Arts

Culinary Arts

A Culinary Arts professional is responsible for skillfully preparing meals with an extensive understanding of diet and nutrition. Culinary professionals can find careers in restaurants, delis, hospitals, and other institutions. This program focuses on the proper techniques and skills, with an emphasis on hand tools and equipment usage, to prepare students for restaurant food production, institutional, personal cooking, baking, and food sales and service. Students will gain hands-on experience with the operation of a school restaurant and serving unique dishes. There are many possibilities to gain experience with catering and banquet events throughout the school year.

  • TECHNICAL SKILLS

    • Sanitation and safety requirements 
    • Cooking and baking
    • Dining room service 
    • Foodservice math
    • Collaboration skills

     

    PROFESSIONAL SKILLS

    • Communication 
    • Teamwork
    • Time management
    • Personal Responsibility
    • Organization
    • Creativity
    • Social Skills 
    • Adaptability
    • Endurance

  • CAREER PATHWAYS

    • Chef 
    • Server 
    • Restaurant Owner
    • Baker 
    • Pastry Chef
    • Hospitality

  • CERTIFICATIONS

    • ServSafe/Manager Food Safety Certification

     

    COLLEGE CREDITS

    College in the High School – Pennsylvania College of Technology (pending until 2026-2027)

    • Enrollment is at the beginning of each semester to take one or more of the following courses in your CareerTech program. Must have a 2.0 GPA.
      • FHD 118 – Sanitation (1 credit, pending)
      • FHD 137 – Introductory Baking (3 credits, pending)

    Program of Study (POS) Statewide Articulations, SOAR

    • CareerTech will produce the paperwork for each senior whether they are or are not eligible to be exempt from the following credits at the following post-secondary schools. More Information.
      • Community College of Philadelphia – 10 credits
      • Delaware County Community College – 9 credits
      • Harrisburg Area Community College, Harrisburg – 9 credits
      • Luzerne County Community College – 10 credits
      • Montgomery County Community College, Central Campus – 9 credits
      • Pennsylvania Highlands Community College – 11 credits
    • The following are pending renewal and may or may not be offered by May 2025.
      • Allegheny College of Maryland – 9 credits
      • Community College of Beaver County – 13 credits
      • Commonwealth Technical Institute – 10 credits
      • Delaware County Community College – 9 credits
      • Lackawanna College – 9 credits
      • Luzerne County Community College – 6 to 9 credits
      • Pennsylvania College of Technology – 9 to 12 credits
      • Pittsburgh Technical College – 9 credits
      • SUNY College of Agricultural Technology at Cobleskill – 8 credits

    Direct Articulations

    • Culinary Institute of America – 1.5 to 3 credits
    • Saint Francis University, Francis Worldwide – 6 credits for an Associate’s degree, 12 credits for a Bachelor’s degree.
      • 25% tuition reduction

    NOCTI

    • Pass your written assessment to recieve your recommended credit waiver at the Awards Ceremony.
      • 4 credits – Recommended to be awarded in Fundamental or Intermediate Culinary Arts, Food and Beverage Management, or Restaurant Management. 1 to 2 additional credits may be awarded based on successful completion of the performance component with the written proficiency exam.
      • More details and 1300 colleges in 50 states

     

  • PROGRAM REQUIREMENTS

    Students are recommended to be proficient in math, reading, food science, and nutrition. Attendance is critical. Academic expectations include completion of coursework and the ability to work with others in a professional environment.

    For detailed information about what is required, please click here for the Signature Culinary Packet for students and parents.

     

    UNIFORMS

    Chef’s jacket, long sleeve tuxedo shirt, black pants, and checkered chef pants are ordered through the program only and are not available via the school store.

    Required white Culinary/CareerTech t-shirt (under chef jacket), and comfortable, skid-resistant black, leather shoes.

    A CareerTech fleece may be worn during theory time and can be purchased online or at the school store.

     

    OUT-OF-POCKET COSTS

    • School Uniform – Approximately $200   *Uniforms should last for the duration of the course.*

     

    WHAT ELSE TO KNOW:

    Students should have a positive attitude with a desire to learn and participate in all aspects of the food service industry. Sanitation, safety, and personal hygiene are essential.

Mike Tosten

Mr. Tosten is a CareerTech alumnus of the Culinary Arts program. He graduated with a Culinary Arts degree from the Culinary Institute of America. Mr. Tosten has over 35 years of experience in the food service industry. He also holds a certification in ServSafe as a Manager/Proctor.

A man in a chef coat poses for a photograph

Aaron Barrick

Mr. Barrick is a CareerTech alumnus of the Culinary Arts program with over 10 years of industry experience. He has earned his ServSafe certification, as well as an associate degree in Culinary Arts from Indiana University of Pennsylvania and a bachelor of Science in Hospitality Management.

A man in a chef coat poses for a photograph