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Dauphin County Technical School
Food Production, Service, and Management
CIP CODE: 12.0508
FOOD PREPARATION/PROFESSIONAL COOKING/KITCHEN ASSISTANT
A class within the culinary arts program that prepares individuals to serve under supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen equipment maintenance, and quantity food measurement and monitoring.
Purpose and Description of Food Production, Service, & Management Class
The culinary arts program is a four year competency based training program which leads to the development of skills necessary for success in the hospitality industry. Through the integration of academic and vocational curricula, students are able to identify relationships between their academic studies and their future vocational career. Students will learn job entry-level skills in commercial cooking and dining room service. Depending on the student’s ability, fourth year students will have the opportunity to learn more advanced culinary art skills and study food service management. Seniors if qualify can participate in a cooperative training location in industry the fourth marking period of the senior year. Culinary math and communication skills are also integral parts of the curriculum, in addition to on the job experience that the students receive in the program by operating a student run restaurant. The competencies that will be covered in the Food Production, Service, and Management class are as follow:
LEVEL 1: (INTRODUCTORY UNITS)
Completes Industry and Career Orientation
Demonstrates Sanitation and Safety Procedures
Identify, Select, and Use Hand Tools and Utensils
Identify, Select, and Use Stationary Equipment
Demonstrates Weighing and Measuring Techniques
Identifies and Selects Basic Foods Items and Seasonings
Demonstrates Preparation Techniques and Cooking Methods
Calculates Preparation and Service Mathematics
Demonstrates Tablesetting, Sidework, and Bussing
Demonstrates Taking and Serving Orders
Demonstrates Captain and Cashier Procedures
Demonstrates Beverage Preparations and Displays
Demonstrates Dishwashing and Utility Procedures
LEVEL 2: (CULINARY ART UNITS)
Appetizer and Sandwich Preparations
Salad and Salad Dressing Preparations
Cheese Identification, Preparation and Display
Fruit and Vegetable Preparations
Fruit and Vegetable Garnishing
Potato, Pasta, and Rice Preparations
Breakfast Foods (Batters, Eggs, Cereals)
Dessert Preparations and Displays
Stock and Soup Preparations
Sauce and Gravy Preparations
Meat (Beef, Lamb, Veal, and Pork) Preparations
Poultry and Game Preparations
Seafood (Fish and Shellfish) Preparations
LEVEL 3: (FOOD SERVICE MANAGEMENT)
Banquet and Buffet Procedures
Nutritional Planning and Cooking
Menu Planning and Writing
Food and Beverage Control Systems
Supervision and Management Practices
ServSafe Certification Training
Culinary Mathematics for Business and Management
Garde Manger Displays and Techniques
Culinary Art Displays
International Cuisine Orientation
Cooperative Education Work Experience
State and National Standards
The Pennsylvania Department of Education has established standards for career/technical education programs that are integrated with existing math and science standards. The Dauphin County Technical School culinary arts program curriculum has been developed to enable students to achieve career/technical and academic standards in an integrated fashion. The curriculum is an instructional model that permits all students to complete assignments and tasks that are necessary for success in the modern workplace of the hospitality industry. Upon completion of the program, students receive their high school diploma and a certificate that indicates the number of competencies acquired. All seniors in the program are also administered a written and practical examination from the National Occupational Competency Testing Institute (NOCTI) to qualify for a Pennsylvania State Skills Certificate. The program is certified by the American Culinary Federation (ACF) as a quality secondary program. Students earning their state skills certificate qualify to apply for a Certified Junior Culinarian (CJC) certificate from the ACF.
Equipment and Uniform Requirements for the Program
All food supplies and equipment will be provided for the students use while enrolled in the program with exception to private projects in which students will be required to cover the cost of materials. Each student will be required to be in complete chef uniform while in production which includes chef pants, a double-breasted chef coat, and a chef hat. Dining room staff will be in black pants, a black polo shirt, and a black apron. Students are required to have a hair restraint at all times while preparing or serving food.
Welcome to “The Carcajou Corner Cafe”
Our students graduate with on the job experience in operating a restaurant that is open to the public from September through May of each year. The restaurant features a limited a la carte menu of delicious foods based on the students curriculum of study.
“Taste Vocational Education Working in Pennsylvania”
We invite you to visit our school and have lunch at our student-operated restaurant.
Open 10:30 A.M. To 12:30 P.M. Thursday's and Fridays
Full Table Service on Thursday's
Buffet Service on Friday's
Reservations Required Call 717- 652-3170 Ext 1160