PROGRAM INFORMATION SHEET

Culinary Arts

1 year program

Registration Fee                                                                                 $          30.00

                        Includes Criminal Clearance

Campus Fee                                                                                          $          20.00

                        Includes ID Badge and 3 Campus Shirts

Tuition/Instructional Costs                                                                 $          6000.00

Certifications                                                                                       $          40.00

                        ServSafe

Textbook                                                                                              $          210.00

                        Servsafe, Intro to Culinary, Workbook, Culinary Math

Required Tool Kit – Provided by School                                                 $          200.00

Uniforms                                                                                                   $          115.00

Reimbursable Costs*                                                                             $          170.00

 

                                                                                       Total Tuition and Fees: $ 6785.00

 

Additional Required Items – at the cost of the student

PA Child Abuse Clearance

FBI Fingerprinting Clearance if EVER non – PA resident & not receiving Hazmat

*Reimbursable Cost included the cost of non slip shoes required for the kitchen portion of the program. Must submit receipt within 30 days of the start of the program. Black Dress Pants, A White Shirt are required for front of the house events. HCCTC reimburses up to and not to exceed $170.00.  This amount will be deducted for a Self Pay Student.

 

Institutional Food Worker

            CIP 12.0508

            Curriculum and Course Hours

               DEMONSTRATE SAFETY PROCEDURES                                                      50                  

                    DEMONSTRATE SANITATION PROCEDURES                50

    DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY             30                 

    PURCHASING, RECEIVING & STORAGE PROC.              20

    DEMONSTRATE SKILL IN GARDE MANGER                                           20                  

    DEMO. USE/CARE OF CUTTING TOOLS & UTENSILS 15

DEMO USE/CARE OF MECHANICAL FOOD PREP. EQUIP.                20                  

DEMONSTRATE STANDARDIZED RECIPES                     20

DEMONSTRATE KNOWLEDGE OF NUTRITION BASICS                 50                  

PREPARE BREAKFAST FOODS                                                  50

DEMONSTRATE KNOWLEDGE OF BEVERAGES                                    10                  

PREPARE VEGETABLES                                                                 30

PREPARE PASTA AND RICE                                                                                15                  

PREPARE CHEESE                                                                              30

PREPARE SALADS, FRUITS, AND SALAD DRESSINGS                                                30                  

PROPERLY ADD SEASONINGS TO FOODS                          30

PREPARE STOCKS, SOUPS AND SAUCES                                                      30                  

PLAN AND COST MENUS                                                               20

IDENTIFY, PREPARE, AND COOK MEATS/POULTRY/SEAFOOD                        50                 

DEMONSTRATE BAKING & PASTRY SKILLS                        120

DEMONSTRATE BASIC INDUSTRY POSITIONS                                     70                  

PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS                        70

DEMONSTRATE SKILL IN FOODSERVICE INFO TECH.                    30                  

PERFORM DINING ROOM SERVICE                                       40                       

Total Hours          900

            Classroom/Lecture Hrs.                                Shop/Lab Hrs.

            270 clock =27 credits                          630 clock =31.5 credits

 

(Updated: 08/07/2017) – EEO School