Culinary Arts and Food Management

Instructor: Chef Daniel Schleiden

Food service is a challenging and rewarding profession that employs millions of people. It is an industry that grows each year. Americans are eating out more than ever. According to the National Restaurant Association, this year restaurants served 68 million more meals each week than they did just five years ago. That means more job opportunities for you! 

The Culinary Arts and Food Management Program prepares students for   careers in food production, baking and restaurant services or for continuing education at a post secondary institution.  In the production area, instruction is provided on the basics of food preparation, including but not limited to salads, sandwiches, soups, sauces, meats, and vegetable cookery.  In baking, instruction includes breads, cakes, cookies, pies, choux paste and other specialty desserts, and cake decorating.  In the restaurant services component, students are taught how to greet, serve, and     prepare food for customers in a restaurant laboratory setting. 

ServSafe Certification is available to students in Culinary Arts.

College Credits available in Culinary Arts and Food Management From:

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Units Covered:

  • Sanitation
  • Sauces
  • Meats
  • Soups
  • Salads
  • Safety
  • Sandwiches
  • Short Orders
  • Banquets
  • Baking
  • Service

Practical Experience:

We use modern equipment that is updated with the industry standards. Food service is a production shop. CCCTC Culinary students cater school functions and serve staff lunches, plus have a hands-on dining room operation.

Career Information:

Between the years 1994 and 2005, there will be 3.9 million job openings. To fill these openings, employers are offering competitive salaries, bonuses, and incentives to attract and keep the skilled worker with the right attitude. Not all incentives are monetary. The restaurant business has always been known for rapid advancement. About 60% of all owners and managers started their first job as an hourly employee.

What are the Benefits?

$799 billion: Restaurant industry sales. (Source: 2017 State of the Industry)

  • 1 million+: Restaurant locations in the United States.
  • 14.7 million: Restaurant industry employees.
  • 1.6 million: New restaurant jobs created by the year 2027.
  • 10%: Restaurant workforce as part of the overall U.S. workforce.
  • 9 in 10: Restaurant managers who started at entry level. 
  • 8 in 10: Restaurant owners who started their industry careers in entry-level positions.

Food service managers tend to earn the most with an average salary of $56,200 (BLS May 2015 Data), which is down from $58,190 a year ago (BLS May 2014 data). Pennsylvania food service managers’ salaries rank 17th among the 50 states, ahead of North Dakota and behind Texas. The top 10% of food service managers earn over $90,000, well above the average. Food service managers also have the most wage variability.

Skills Needed:

To meet the demands of a work force that has little or no time to cook, new restaurants are opening all the time. To be a part of culinary arts profession, the following qualifications are needed:

  • Good attitude
  • Basic math knowledge
  • Creativity
  • Computer skills
  • Basic science
  • Good reading ability
  • Physical strength and endurance
  • Good health
  • Hand-eye coordination
  • Finger dexterity