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CULINARY ARTS/FINE DINING

PROGRAM INFORMATION 2012-2013

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Whether it is a grand feast such as the wedding in Cana or a dinner of great significance such as The Last Supper, we recognize that there is a vast difference between eating and dining. Eating refers to the process of food consumption; whereas, dining encompasses the whole social experience of sharing food, companionship and grace with others. In fact, the word companion is based on two Latin root words which mean with bread. Loosely translated, a companion is one with whom we break bread.

Careers in this Field:

  • Executive Chef
  • Sous Chef
  • Line Cook
  • Caterer
  • Saucier
  • Breakfast Cook
  • Entrepreneur
  • Culinary Arts Instructor
 


This program is designed to equip students with the skills required to obtain an entry-level position with a variety of food service employers. From fast food to fine dining restaurants, country clubs, hospitals, schools, and nursing homes to catering operations and hotels and resorts, the number of opportunities in the hospitality industry is extensive. 

Instruction will be designed to meet the curriculum requirements necessary to qualify students to pass the national Serv-Safe exam and apply for a PA Food Handler's License. The curriculum format of all Pathways Tech culinary programs will be designed to be ACF (American Culinary Federation) compliant. The ACF is the foremost authority in culinary education.

Students will be instructed with appropriate theory and hands-on training in an extensive variety of front- and back-of-the-house hospitality skills ranging from culinary production to menu planning and customer service. On-site work experiences will provide the opportunity to enhance practical skills as well as prepare the student to relate to real customers.

Potential Instructor:  CHEF AUDREY P. LANGENHOP CEPC

Chef Langenhop is nationally certified by The American Culinary Federation at the certified executive pastry chef level. She has more than 25 years of industry experience ranging from fine dining restaurants and country clubs to owning and operating an upscale European style pastry shop. For the past 15 years Chef Langenhop has taught culinary and pastry arts curriculum at the post-secondary level in Maryland and Pennsylvania.

Chef Langenhop obtained an AS degree in International Baking and Pastry from Baltimore International College. She is in the process of completing her BS in Culinary Management from The Arts Institute of Pittsburgh.

CULINARY ARTS/FINE DINING TASK LIST

LEVEL I - First Year

SANITATION

  • National Serv-Safe Guidelines
  •  PA State Guidelines
  •  Chapter Quizzes
  • National Exam
KNIFE SKILLS
  •  Basic Knife Cuts
    (small dice, large dice, julienne, brunoise, tourney, etc.)
  • Meat, Poultry and Fish Fabrication
COOKING METHODS
  •  Roast, Pan Fry, Sautè, Poach, Deep Fry, etc.
BREAKFAST COOKERY
  •  Eggs, Omelets, Quiche
  • Waffles, Pancakes, French Toast, Crepes
SANDWICHES
  •  Hot and Cold Sandwiches
SOUPS, STOCKS AND SAUCES
  •  Consommè and Clear Soups
  • Cream Soups and Bisque
  • Classic Mother Sauces and Small Sauces
RESTAURANT DESSERTS
  •  Ice Cream, Custards, Mousses and Cheesecake
  • Quick Breads and Yeast Raised Breads
  • Pate a Choux
  • Short Dough, Tarts and Cookies

LEVEL II - Second Year

REGIONAL AMERICAN CUISINE

  •  Northwest
  • Southwest
  •  Southern, Creole, Lowland
  •  Mid-Atlantic
  • Northeast
INTERNATIONAL CUISINE
  •  French
  • Italian
  • German
  • Mediterranean
  • Asian Rim
DINING ROOM OPERATIONS FOR SERVICE
  •  Menu Design
  • A la Carte Service
  • Buffet Service
  • Pre Fixe Events
  • POS System Operations and Analysis
  • Customer Service
KITCHEN OPERATIONS FOR DINING ROOM PRODUCTION
  •  The Expediter and Executive Chef
  • The Production Line
    (broiler, sautè, grill, garde manager and dessert stations)

Level III - Third Year 

The third year will provide the student with the opportunity to review and strengthen their understanding of the fundamentals covered in Years/Levels 1 and 2, and apply these skills in real-life work situations prior to entering the workplace.

ACADEMIC INTEGRATION 

Most academic subjects are naturally integrated through regular course material. Science is taught with mixtures and chemistry. Math is essential in knowing measurements and fractions. Reading is essential to comprehend and follow directions. 

BIBLICAL INTEGRATION – CHRISTIAN SERVICE ASSIGNMENT

Romans 12:13 Share with the Lord's people who are in need. Practice hospitality.

Student Assignment: (a) A portion of the proceeds raised by the student-run dining room will be earmarked for donation to an approved charity as recommended by the class and approved by the instructor. A production journal and photos will be required for this project.  (b) Students will volunteer two days per year at an approved charitable feeding program. Journal and photo documentation will be required. While it is admirable that these students are developing their fine culinary skills, it is imperative that they not lose sight of the lesson of Matthew 25:40. Inasmuch as you have done for the least of these my brethren, you have done unto Me.

SUPPLIES TO BE PURCHASED BY THE STUDENT

Front-of-the-house Uniform: White long-sleeve dress shirt, black dress slacks or skirt, black dress shoes with low heel, neck tie, black socks or neutral hose, appropriate undergarments.


Culinary Uniform: White chef's jacket, checked chef's pants, white bib apron, black skid-resistant shoes, class culinary hat, appropriate undergarments and socks.


Knife Kit: To include: 10 in. chef's knife, filet knife, paring knife, 12 in. serrated knife, instant-read thermometer, whisk, measuring spoons, heat-resistant spatula, 10 in. icing spatula, knife steel, open and star piping tips.


Textbooks: Serv-Save Sanitation Handbook, On Cooking