• Goals of the Program

    Culinary 1- Students must be able to demonstrate proper knife cuts, culinary knowledge, and workplace professionalism. They must also pass SafeStaff to progress to level 2.

     

    Culinary 2- Students must show knowledge of all foodservice areas, basic food science and nutrition, and knowledge of world cuisines.  Students must pass ServSafe Manager’s exam

     

    Dual Enrollment- Students must be able to display professional culinary and service skills, knowledge of food industry, business plans, and strong team-building skills.

     

    Hospitality and Tourism- Students must demonstrate certification skills, advanced culinary knowledge and placement, and teacher assistance skills

     

     

    Progression guide:

     

    Year 1. Culinary 1 (Students must pass SafeStaff Food handlers Certification to move on to culinary 2)

     

    Year 2. Culinary 2 (Students must pass ServSafe Manager’s Certification to move on to Dual Enrollment)

     

    Year 3. Dual Enrollment-PTEC OCP B or Hospitality & Tourism (Hospitality and Tourism can be taken by students who did not pass ServSafe in Culinary 2 for additional time to pass the certification)

     

    Year 4. Dual Enrollment-PTEC OCP B or Hospitality & Tourism-Direct Studies (Hospitality and Tourism can be taken by students who have already taken Dual Enrollment and who are interested in pursuing a career in the culinary, hospitality, or tourism industries)

     

    Post-Secondary-

     

    Enroll at PTEC- Complete OCP-C & D to receive PTEC Certification.

     

    Enroll at SPC- Enroll in Hospitality and Management and receive up to four free credits toward your degree

Teacher E-Mail Courses Club Sponsor
Christopher Long longchri@pcsb.org
Timothy Fitzpatrick FITZPATRICKT@pcsb.org