• gactc culinary students decorate a cake

    Culinary Arts

    (Courses 7321, 7322, 7331 and 7340)    Pennsylvania Department of Education CIP Code 12.0508


  • gactc culinary arts students working

     

    Students are expected to:

    1. Be self-motivated independently or in teams

    2. Be able to master measurement requirements, including division and multiplication of fractions

    3. Stand for long periods of time

    4. Comprehend written and verbal instructions

    5. Perform repetitive work motion requiring hands-on skills

    6. Possess a neat appearance and good personal hygiene

     


     

    Certifications

    American Culinary Federation (ACF) 

    ServSafe Food Protection Manager

  • Restaurants in Pennsylvania are a driving force in the state’s economy as well as across the country. Their sales generate huge tax revenues while providing jobs and building careers for thousands of people. Restaurant jobs represent 10% of employment in Pennsylvania by employing well over half a million workers. With a solid force culinary education, graduates can enter the work force and look forward to continue job growth, or may continue to build upon their skills at a culinary institute.

    The Culinary Arts program is currently one of only 122 secondary programs in the United States accredited by the American Culinary Education Foundation (ACFEF). The ACF is a professional organization for cooks, bakers, and chefs; they also provide clear path to industry certification giving graduates an advantage as they develop entry-level marketable skills. Students are able to obtain a certified Junior Culinarian (CJC) certification if they meet certain requirements. To find out more, visit www.acfchefs.org.

    Training for a career in restaurants, hotels, hospitals, and skilled nursing facilities begin with theory and hands-on experience in our fully-equipped restaurant, bakery and cafeteria. Our ACF accredited program of study includes safety and sanitation, nutrition, basic knife skills, cooking and baking concepts, menu planning and dining room service, while students are encouraged to develop a work ethic that is in line with the industry’s stringent standards.

    ServSafe Manager Certification is essential to the industry and makes students very marketable employees; students earn this valuable certification in their senior year.

     


     

    For information on this occupation’s description, required knowledge, job tasks and related job titles, state/national wages and employment trends, visit the U.S. Dept. of Labor’s site for this career field click here.

Mrs. Heather McCloskey

Phone: 814-505-1327

Email:

Degrees and Certifications:

Mrs. Heather McCloskey

Instructor of Culinary Arts

Mrs. Pamela Kenawell

Phone: 814-505-1248

Email:

Degrees and Certifications:

Mrs. Pamela Kenawell

Instructor of Culinary Arts

Ms. Mary Ellen DeHaas

Phone: 814-505-1323

Email:

Degrees and Certifications:

Ms. Mary Ellen DeHaas

Instructor of Food Services