Culinary Arts & Food Service Management

CIP: 12.0508

CIP: 12.0508

Want to pursue a management career in the food industry?

This program prepares students for culinary arts management fields. Students are taught food preparation, front of the house management, inventory control, safety, sanitation and business management skills. Use of hand tools and instruction on culinary vocabulary take place on a daily basis. Students receive instruction in culinary math and the skills needed to organize and operate a successful facility. Students prepare soups and sauces, breakfast entrees, sandwich production, pies, cakes and yeast-raised products, entrées, international dishes, vegetables, proper garnishing, salads and dressings. DCTS students have won state and national food service and preparation
competitions. DCTS participates in the Careers through Culinary Arts Program (C-CAP), which provides a professional culinary network connecting students with internships, college programs and scholarships. The
majority of our students graduate from college with Associate Degrees in Culinary Arts or Baking and Pastry Arts and many continue earning their Bachelors’ Degree in Food Service Management.

 

 


SOAR Credits
Click here to view what SOAR credits are offered for this program!
Search by CIP Code 12.0508 and graduation year.

Montgomery County Community College-Central Campus, Harrisburg Area Community College, Community College of Allegheny County, Westmoreland County Community College, Delaware County Community College, Luzerne County Community College, Community College of Philadelphia, SUNY College of Agriculture and Technology at Cobleskill, Community College of Beaver County, Pennsylvania College of Technology, Allegany College of Maryland and Commonwealth Technical Institute


Articulation Agreements
The Art Institute of Fort Lauderdale, The Art Institute of Pittsburg, The Art Institute of Philadelphia, Culinary Institute of America and Johnson & Wales and Walnut Hill College (Restaurant School)