AST Culinary Arts

1,664 hours; 4 terms, 16 months
Maximum class size: 30
 
The Associate in Specialized Technology Culinary Arts program provides instruction in basic and advanced skills in the food service continuum. Students are taught the skills essential in kitchen maintenance, sanitation, production and safety. Training is complete once the student is able to independently prepare appetizers, entrees and desserts in the commercial and institutional kitchen. Electives and a practicum round out professional growth and experience. AST Culinary Arts is a Program of Study participant.

General Entrance Requirements

High school diploma, GED certificate or a high school transcript indicating graduation is required prior to addmission. Students must meet the health standards mandated by local and state government and must be free of any food allergies that would prevent working in the food service industry.

Instructional Equipment

Instructional equipment includes, but is not limited to, flat-top range, overhead broiler, convection oven, steamjacketed kettle, various audio/visual equipment and computers.

Employment Opportunities

Graduates will be qualified to work in entry-level positions as line cooks, short-order cooks, pantry cooks, sauce cooks and hot food cooks in schools, hospitals, hotels, restaurants, fast-food outlets and caterers.

Term I

Term II

Course Code
Course Description
Credits
CA-102
Weights & Measures/Recipe Conversion
2
CA-113
Culinary Nutrition
2
CA-100
Foods I
5
CA-105
Baking I
4
CA-107
Professional Growth & Development II
1
BE-11
Principles of Business or Elective
 3
Term Total: 17

Term III

 
Course Code
Course Description
Credits
CA-200
Foods II
CA-204
Marketing and Menu Writing
3
CA-205
Table Service
2
CA-206
Supervisory Management
3
CA-207
Professional Growth & Development III
1
***
Elective
2
Term Total: 16

Term IV

Course Code
Course Description
Credits
CA-300
Foods III
CA-208
Baking II
5
CA-209
Cooking Practicum
5
Term Total: 14
Term Total: 66
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