Culinary Arts

Alexis designed this week's menu board.

(Grades 11-12) Full Day 240 minutes daily

This full-day program requires two semesters to complete but can be completed over the span of two years. It is an introduction to the food service industry focusing on the operation of the Glass Onion Restaurant, located on the Main Campus. This active restaurant serves a variety of patrons including faculty and staff, senior citizen groups and the general public. Students learn basic cooking skills such as soups, sauces, entrees, breads and desserts.  In Culinary 2 (offered Spring semester), emphasis is given to menu planning, costing, and kitchen management, as well as curriculum individualized to a student’s interest.   Experiences in dining room service, catering, cashiering and hosting are included as well as off-premise catering.  In-depth work experience in area businesses is available to qualified students.  All students are given the opportunity to be certified in ServSafe, endorsed by the National Restaurant Association.

Prerequisites: 10 credits on transcript, successful completion of one math class.  Culinary 1 (offered Fall semester), must be completed with a grade of “B” or higher to advance to Culinary 2.

Credits earned: 6 credits (1 science, 5 electives) upon completion of the program.  Students may be eligible for advanced standing at New England Culinary Institute (NECI) through coursework taken in this program.

Qualifying students can earn up to 6 college credits from NECI: French Classic Cuisine (3 cr.) and the Science Connection (3 cr.) PAHCC Culinary Arts has articulation agreements with the Culinary Institute of America and Paul Smith’s College as well.

Recommended Preparation: Two years of math. Applicants must have the ability to complete mathematical computations.

Desirable Qualifications: Strong work ethic, team player, ability to get along with many people, a desire to advance professionally in the field. Good manual dexterity.

Related Careers: chef; cook; baker; dining room manager; host/hostess; food service manager.