Program of Study: Restaurant Trades
CIP Code: 12.0508
- Students will obtain education and skills to work in the food service industry.
- The food service program incorporates classroom theory with laboratory work to introduce students to simulated on-the-job training.
Instruction includes theory and applications related to:
- Food preparation
- Menu and banquet planning
- Food and beverage purchasing
- Quality control
- Cost analysis
- Commercial baking
- Regional & international foods
- Meat cutting
- Cooking methods
- Table service
- Cashier training
- Receiving and storing of goods
- Restaurant book and record keeping
Program completion qualities students for positions in the food service industry or advanced study at a culinary institute or college. Basic instruction in the proper use of food service equipment is stressed as are the constantly changing food products and requests. Manual dexterity, the ability to make decisions, and a desire to serve and work with the public are necessary for success in the food and hospitality industries. Practical experience is provided through actual food preparation in the school's kitchen. Menu planning and cost estimation are emphasized as well as daily, weekly, and monthly planning procedures.
Units of Study:
- Tool and Equipment safety
- Meal production and service
- Salads and appetizers
- Soup cookery
- Baking fundamentals
- Work ethics and organization
- Leadership/Career exploration
- Food preparation and service
- Waiter, waitress, hostess
- Banquets and buffets
- Meat cutting
- Restaurant management
- Meal/Menu planning
- Cake decorating
- Applied biology/chemistry
- Applied communications
- Attend class regularly
- Complete assignments as scheduled
- Wear required chef uniforms and shoes
- Bring required textbook, culinary essentials to class
- Purchase two 3-ring binders
- Community service
Specialized Shop Equipment:
- Proof box
- Bakers bench
- Industrial dishwasher
Culinary Arts Skills:
- Active listening - giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
- Reading comprehension - understanding written sentences and paragraphs in work related documents.
- Instructing - teaching others how to do something.
- Speaking - talking to others to convey information effectively.
- Learning strategies - selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
- Service orientation - actively looking for ways to help people.
- Social perceptiveness - being aware of others' reactions and understanding why they react as they do; adjusting actions in relation to others' actions.
- Coordination - enlisting manual dexterity using tools.
- Mathematics - using mathematics to solve problems.
- NOCTI Skills Certificate
Suggested Post-Secondary Training Options:
- Art Institute of Pittsburgh - Art of Cooking; Culinary Arts; Culinary Management
- Community College of Allegheny County - Culinary Arts/Chef Training
- Pennsylvania College of Technology - Baking & Pastry Arts; Culinary Arts; Hospitality Management
- Pennsylvania Culinary Institute - Culinary Arts; Patisserie & Baking; Hospitality and Restaurant
- Butler County Community College
- Le Cordon Bleu Institute of Culinary Arts in Pittsburgh
- Hiram G. Andrews - AST Culinary Arts