Career Opportunities

Entry level to mid-level food service positions in restaurants, catering operations, continuing care/health care, private clubs and retail/prepared foods. Strong and accelerated advancement into entry-level managerial positions.

Recommended High School Subjects

Three years of English with emphasis on writing and two years of math including algebra.

Special Equipment Needs

Culinary Applications certificate students will be required to purchase the culinary uniform for kitchen/lab courses, the FHD101 knife kit, FHD101 tool kit, FHD 137 Baking kit (see Culinary Arts Tool List and Uniform Policy ) and follow the required uniform policy.

Laptop Computer Required 

• Windows 11 or higher (recommended).
• Intel Core i5 or i7 (generation 10 or higher) processor (recommended).
• 8+ GB RAM (recommended).
• 250+ GB Solid State Disk (SSD) drive (recommended).
• Laptop must include a webcam and microphone (required).
• Laptop must include a wireless network card (required).
• Broadband Internet connection when working off campus (required).
• Additional plug-ins may be required (Information Technology Services Service Desk available for assistance).
• Chromebooks and other devices running Chrome OS are prohibited.

Remediation Strategies

All incoming students must meet placement requirements in math. Students are expected to remediate any deficiencies as explained in the College Catalog (see https://www.pct.edu/catalog/admissions-policy).

Transfer Procedures

This major is subject to the transfer standards established by the College (see https://www.pct.edu/admissions/transfer/transferring-credits). Exceptions must be approved by the school dean.

Program Goals

• demonstrate core concepts of knife skills and cooking methods applied to a variety of food and basic bakery products.
• apply managerial level standards of food sanitation and kitchen safety.
• describe and apply select classic and contemporary food preparation techniques and menu service styles.
• apply menu planning, cost control and purchasing concepts within a restaurant setting using professional and efficient problem-solving strategies.

Performance Standards

Dress Code: Professionalism is the signature of this degree and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Table Service and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.

Accreditation

Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) .