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York County School of Technology – Technical Programs

In preparation for Chapter 339 Review, and to provide accurate information to all stakeholder groups about our programs, please complete this sheet.  Information will be used to create program brochure, and will be kept on file for easy updates.

Program Title (as approved by the JOC)

CIP Code(s) - 12.0508

York County School of Technology – Technical Programs

In preparation for Chapter 339 Review, and to provide accurate information to all stakeholder groups about our programs, please complete this sheet.  Information will be used to create program brochure, and will be kept on file for easy updates.

Program Title (as approved by the JOC)

CIP Code(s) -  12.0508 – Institutional Food Worker

SOC Code (s) – 35-2012 (Supervises Food Preparation & Food Workers)

  35-2014 (Cook, Restaurant)

  35-2015 (Cook, Short Order)

  35-2021 (Food Preparation Workers)

  35- 3021(Combined Food Preparation & Serving Workers)

High Priority Occupation? - Yes

Program of Study? – Culinary Arts

Brief program description (to be used in the brochure and on the website) The Culinary Arts program at the York County School of Technology gives students an introduction to the fast paced, exciting and rewarding field of Food Service. The United States has become a service oriented economy. One of the fastest growing segments of the service industry is Food Service. According to the U.S. Department of Labor, there are three management job openings for every one manager trained. Students receive training in Culinary Arts, Pastry Arts, and Food Service Management.

 Program Course Content (scope and sequence)

  Culinary Arts - Course Sequence  
Grade 9 Grade 10 Grade 11 Grade 12  
(Hours) (Hours) (Hours) (Hours)
Safey & Sanitation Safey & Sanitation Safey & Sanitation Safey & Sanitation
30 30 20 32
Demnstrate Knowledge Food Ind. & Purchasing and Receiving Demnstrate Knowledge Food Ind. & Purchasing and Receiving Purchasing, Receiving & Storage Purchasing, Receiving & Storage
30 30 20 20
Menu/Food Service Procedures/Dining Room Menu/Food Service Procedures/Dining Room Garde Manager/Salads & Dressing/Fruit Garde Manager/Salads & Dressing/Fruit
30 30 30 45
Demonstrate Use of Smallwares & Mechanical Equipment Demonstrate Use of Smallwares & Mechanical Equipment Demonstrate Use of Smallwares & Mechanical Equipment Demonstrate Use of Smallwares & Mechanical Equipment
50 30 30 20
Recipes & Nutrition Recipes & Nutrition Recipes & Nutrition/Menu/Food Service Procdures/Dining Recipes & Nutrition/Menu/Food Service Procdures/Dining
42 60 90 60
Breakfast Foods/Beverages/Meat/Poultry/Seafood Produce, Grians, Pasta/Meat/Poultry/Seafood Produce, Grians, Pasta/Meat/Poultry/Seafood Produce, Grians, Pasta/Meat/Poultry/Seafood
85 90 80 80
Cooking Methods/Basic Baking Practice/Seasonings Cooking Methods/Basic Baking Practice/Seasonings Cooking Methods/Basic Baking Practice/Seasonings Cooking Methods/Basic Baking Practice/Seasonings
85 90 90 85
Stocks/Sauces/Soups Stocks/Sauces/Soups Stocks/Sauces/Soups Stocks/Sauces/Soups
50 42 42 60
       
       

Criteria for Admission: Student must have a passing GPA from their sending school.

Expectations of students in the program: Students are expected to show up on time, prepared for class, willing to work hard, stand on feet for long periods of time, do any and all tasks within the program. The student will also be expected to participate in community service and afterschool activities. The student will also have to complete a graduation project in their junior year.

 

Characteristics of successful students: student with a passion for cooking and the desire to learn and push oneself to his/her limits and beyond

 

Uniform and Supplies: White chef coat, black chef pants, black leather shoes, white chef hat & apron

 

Certifications and skills: NOCIT, SERVSAFE

School to Career Opportunities such as Cooperative Education, Internships, YCAL programs: Students can obtain an coop position in a food service establishment approved by the instructor and the coop coordination.

 

Articulation Agreements: HACC, Penn College of Technology

 

Post-Secondary Opportunities:

2 year programs: Penn College of Technology, YTI, HACC

4 year programs: Culinary Institute of America, Johnson & Wales

Career Opportunities based on Post-secondary options:

Careers with a high school diploma – prep cook & line cook

Careers with 2 years of post-secondary training – line cook up to Sous chef

Careers with 4 years of post-secondary training – line cook up to Executive Chef

Careers with 4 years + of post-secondary training – Executive Chef up to Owner/Operator or culinary arts instructor.

Other pertinent information such as College in the High School, Co-curricular organizations that tie directly to your curriculum, community service opportunitites/projects.

SOC Code (s) – 35-2012,2014,20,15,2021, 3021

High Priority Occupation? - Yes

Program of Study? – Culinary Arts

Brief program description (to be used in the brochure and on the website)The Culinary Arts program at the York County School of Technology gives students an introduction to the fast paced, exciting and rewarding field of Food Service. The United States has become a service oriented economy. One of the fastest growing segments of the service industry is Food Service. According to the U.S. Department of Labor, there are three management job openings for every one manager trained. Students receive training in Culinary Arts, Pastry Arts, and Food Service Management.

Program Course Content (scope and sequence)

  Culinary Arts  
  Course Sequence  
       
Grade 9 Grade 10 Grade 11 Grade 12  
(Hours) (Hours) (Hours) (Hours)
Safey & Sanitation Safey & Sanitation Safey & Sanitation Safey & Sanitation
30 30 20 32
Demnstrate Knowledge Food Ind. & Purchasing and Receiving Demnstrate Knowledge Food Ind. & Purchasing and Receiving Purchasing, Receiving & Storage Purchasing, Receiving & Storage
30 30 20 20
Menu/Food Service Procedures/Dining Room Menu/Food Service Procedures/Dining Room Garde Manager/Salads & Dressing/Fruit Garde Manager/Salads & Dressing/Fruit
30 30 30 45
Demonstrate Use of Smallwares & Mechanical Equipment Demonstrate Use of Smallwares & Mechanical Equipment Demonstrate Use of Smallwares & Mechanical Equipment Demonstrate Use of Smallwares & Mechanical Equipment
50 30 30 20
Recipes & Nutrition Recipes & Nutrition Recipes & Nutrition/Menu/Food Service Procdures/Dining Recipes & Nutrition/Menu/Food Service Procdures/Dining
42 60 90 60
Breakfast Foods/Beverages/Meat/Poultry/Seafood Produce, Grians, Pasta/Meat/Poultry/Seafood Produce, Grians, Pasta/Meat/Poultry/Seafood Produce, Grians, Pasta/Meat/Poultry/Seafood
85 90 80 80
Cooking Methods/Basic Baking Practice/Seasonings Cooking Methods/Basic Baking Practice/Seasonings Cooking Methods/Basic Baking Practice/Seasonings Cooking Methods/Basic Baking Practice/Seasonings
85 90 90 85
Stocks/Sauces/Soups Stocks/Sauces/Soups Stocks/Sauces/Soups Stocks/Sauces/Soups
50 42 42 60
       
       

Criteria for Admission: Student must have a passing GPA from their sending school.

Expectations of students in the program: Students are expected to show up on time, prepared for class, willing to work hard, stand on feet for long periods of time, do any and all tasks within the program. The student will also be expected to participate in community service and afterschool activities. The student will also have to complete a graduation project in their junior year.

Characteristics of successful students: student with a passion for cooking and the desire to learn and push oneself to his/her limits and beyond

Uniform and Supplies: White chef coat, black chef pants, black leather shoes, white chef hat & apron

Certifications and skills: NOCIT, SERVSAFE

School to Career Opportunities such as Cooperative Education, Internships, YCAL programs: Students can obtain an coop position in a food service establishment approved by the instructor and the coop coordination.

Articulation Agreements: HACC, Penn College of Technology

Post-Secondary Opportunities:

2 year programs: Penn College of Technology, YTI, HACC

4 year programs: Culinary Institute of America, Johnson & Wales

Career Opportunities based on Post-secondary options:

Careers with a high school diploma – prep cook & line cook

Careers with 2 years of post-secondary training – line cook up to Sous chef

Careers with 4 years of post-secondary training – line cook up to Executive Chef

Careers with 4 years + of post-secondary training – Executive Chef up to Owner/Operator or culinary arts instructor.

Other pertinent information such as College in the High School, Co-curricular organizations that tie directly to your curriculum, community service opportunitites/projects.