Dear Parents, Guardians and students
I want to take this opportunity to introduce myself and express my excitement
about working with your child this year in The State College Area High School’s Career and
Technology Culinary Arts program. My name is Chef Jeremiah Dick. This year will be my
eighth year at the high school and ninth year teaching high school Culinary Arts. While also
teaching at The State College Area High School, I also instruct a fundamental laboratory as
an adjunct instructor in the School of Hospitality at The Pennsylvania College of Technology
in Williamsport, Pennsylvania and also run my own catering/personal chef business in
Central Pennsylvania. Prior to teaching I worked in the restaurant industry for eight years
as either an executive chef or sous chef in privately owned restaurants in Colorado,
Maryland, Pennsylvania and Vermont. I graduated from The Culinary Institute of America
(CIA) in Hyde Park, New York with my Bachelors degree in Culinary Arts. Along with my
degree from CIA, I obtained my teaching credentials and Masters degree from the
Workforce Education and Development Program in the College of Education at the
Pennsylvania State University (Penn State). Overall, I have been in the restaurant industry
for over 20 years, which also includes the experiences I received throughout my high school
career.
The Culinary Arts program is a three-year program that prepares students for entrylevel positions in the hospitality and/or food service industry as well as entrance into
postsecondary schools of culinary arts and restaurant management. Students gain basic
and advanced culinary and baking/pastry knowledge and skills in the areas of food and
equipment safety, legal guidelines of sanitation, recipe analysis, nutrition, quantity food
preparation and international cuisine. The competencies the students gain are at or above
the standards of the restaurant industry and the Pennsylvania Department of Education.
Students demonstrate these competencies through both book and performance
assessments (refer to attached document). The expectations I have for my students are the
same as those of what an employer and/or a post-secondary institution would seek in an
employee or student. Other activities the students will take part in include: community
service, field trips, cross curricular with other classes such as Chemistry and Writing, and
participate in operation of the student run restaurant located within the State College High
School South building.
You are invited to contact me or visit the school any time that you have a question
concerning your child's progress, or to see how the Culinary Arts program is operated. You
may contact me directly in my class any time Monday-Friday from 7am-3pm at 1(814) 2314192 or email jrd19@scasd.org.
I look forward to working with you and your child this year and throughout their
Culinary Arts career both while in high school and after!
Attached to this letter, along with my competency list, are my grading and uniform
policy, the assumed uniform cost and program of study.
Sincerely,
Jeremiah R. Dick
Jeremiah R. Dick, M.Ed.
Standard Number
Institutional Food Worker
CIP 12.0508
Task Grid
Secondary Competency Task List
100
FOLLOW SAFETY PROCEDURES
101
Wear appropriate apparel in the food preparation area.
102
Demonstrate safe use of cutting tools.
103
Demonstrate procedures for safe lifting and carrying of heavy objects.
104
Clean and dry wet surfaces caused by spills of liquids on floors and work surfaces.
105
List common causes of typical accidents and injuries in the food service industry.
106
Follow appropriate emergency procedures for kitchen and dining room injuries.
107
Describe appropriate types and use of fire extinguishers used in the food service area.
108
Pass safety tests for all motor-driven and stationary equipment.
109
Complete safety checklist of general safety procedures to follow in a food preparation area.
110
Solve problems related to food service safety practices.
111
Solve problems related to waste disposal and recycling.
Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL,
OSHA, ADA, etc.).
Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous
materials.
112
113
200
FOLLOW SANITATION PROCEDURES
201
Demonstrate good personal hygiene and health practices that must be followed in the food service area.
202
Maintain a clean and sanitary work environment.
203
Describe current types of cleaners and sanitizers and their proper use.
204
Describe disposal and storage of types of cleaners and sanitizers.
205
List rules for storage requirements for caustic cleaning agents.
206
Identify proper waste disposal methods and recycling.
207
Develop a cleaning and sanitizing schedule and procedures for sanitizing equipment and facilities.
208
Demonstrate proper cleaning of painted, stainless steel and wood surfaces.
209
Demonstrate precautions to follow when handling blood borne pathogens (ECP).
210
List reasons for and signs of food spoilage and contamination.
211
Describe cross-contamination and acceptable procedures to follow when preparing and storing potentially
hazardous foods.
212
Describe symptoms common to food borne illnesses and how these illnesses can be prevented.
213
Conduct a sanitation self-inspection and explain what must be done to comply with standards.
Identify micro-organisms, which are related to food spoilage and food borne illnesses; describe what
makes them grow.
Describe appropriate measures for handling insects, rodents and pests.
214
215
Proficient
216
219
Describe the role of regulatory agencies governing sanitation and safety and protecting food safety.
Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a
method for minimizing the risk of food borne illness.
Outline laws and rules of the regulatory agencies governing sanitation and safety in food service
operations.
Describe the requirements of a ServSafe certification.
300
DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY
301
Define hospitality and the importance of quality customer service within the hospitality industry.
302
Trace growth and development of the hospitality and tourism industry.
303
Describe the various cuisines and their relationship to history and cultural development.
304
Identify career opportunities and the personal traits for a variety of jobs in the industry.
305
Identify professional organizations and explain their purposes and benefits to the industry.
306
Compare and contrast industry trade periodicals and other industry resources.
307
Define hospitality and tourism with examples of current industry philosophies.
308
Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.
309
Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.
400
PURCHASING, RECEIVING AND STORAGE PROCEDURES
401
Describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods.
402
List and demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods
403
List labeling requirements for food products.
404
Discuss legal and ethical consideration of purchasing.
405
Inventory food and non-food items kept on hand.
406
Explain the procedures for rotation of stock and for costing and evaluating including FIFO.
407
Describe and complete proper procedures for purchasing products according to requisition.
500
DEMONSTRATE SKILL IN GARDE MANGE’
Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
217
218
501
502
504
505
506
507
508
509
Demonstrate basic garnishes for a variety of foods.
Develop fundamental skills in the preparations of cold items to include soups, salads, sauces, dressings,
marinades, relishes, sandwiches, canapés, hors d'ouvres, mousses and gelatins.
Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
Produce decorative pieces to include fruit/vegetable carvings and accompaniments.
Identify and prepare types of hors d'oeuvers, canapés, appetizers, and fancy sandwiches.
Identify and prepare types of hot and cold sandwiches.
Identify types of equipment, hand tool, and utensils used to make sandwiches.
Wrap and store cold sandwiches.
510
Describe the standards of quality for sandwiches.
511
Slice, grate, cube and shape cheese.
600
601
602
603
604
605
DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS
Identify and demonstrate use and care of kitchen cutting tools and utensils.
Carve, cut, slice, and trim all meat, seafood and poultry
Demonstrate classical cuts
Slice breads and baked goods.
Demonstrate how to sharpen knifes
503
700
701
702
703
704
705
706
707
DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT
Identify various types and uses of kitchen equipment.
Define and understand general safety requirements and procedures for kitchen equipment.
Operate and clean a refrigerator.
Operate and clean a floor mixer.
Operate and clean a slicer.
Operate and clean a food chopper.
Operate and clean a food grinder.
708
709
710
711
712
713
714
715
716
717
718
719
720
721
722
723
724
725
726
727
728
729
730
Operate and clean a dish washing machine.
Operate and clean a vegetable peeler.
Operate and clean a deep fat fryer.
Operate and clean steam cooking equipment.
Operate and clean a proof cabinet
Operate and clean a tilting brazier.
Operate and clean a steamer or steam kettle.
Operate and clean a rotisserie.
Operate and clean a steam table.
Operate and clean a conventional oven.
Operate and clean a convection oven.
Operate and clean coffee equipment.
Operate and clean a range.
Operate and clean a broiler.
Operate and clean a grill.
Operate and clean a griddle.
Clean a work table.
Operate and clean a food warmer.
Operate and clean a can opener.
Operate and clean a blender and an imersion blender.
Operate a waste disposal
Operate and clean a combi-oven
Operate and prepare items for retail sale.
800
801
802
803
804
FOLLOW STANDARDIZED RECIPES
Demonstrate how to read and follow a recipe.
Prepare standardized recipes for menu production.
Reduce and increase a recipe.
Describe components of the recipes, such as yield, time, and nutrition fact.
900
901
902
903
904
905
DEMONSTRATE KNOWLEDGE OF NUTRITION
List food groups and recommended servings in the current USDA Food Guide Pyramid.
Discuss dietary guidelines and recommended dietary allowances.
Interpret food labels in terms of the portion size, ingredients, and nutritional value.
Describe primary functions and major food sources of major nutrients.
Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc.).
List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings
from each group.
Discuss the new dietary guidelines and adapt recipes.
Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.
Discuss contemporary nutritional concerns such as vegetarianism, heart healthy menus, and religious
dietary laws.
906
907
908
909
1000
PREPARE BREAKFAST FOODS
1001
1002
1003
1004
1005
1006
1007
1008
1009
1010
1011
1012
Select common breakfast foods.
List, in order, steps to follow when preparing to serve breakfast.
List several common breakfast condiments.
Prepare various egg cookery methods
Prepare a variety of omelets.
Prepare breakfast potatoes.
Prepare breakfast meats.
Prepare and cook pancakes, griddle cakes and waffles.
Prepare hot breakfast cereals.
Prepare crepes.
Prepare “Egg Beaters.”
Prepare and cook fritters.
1100
1101
1102
1103
1104
1105
DEMONSTRATE KNOWLEDGE OF BEVERAGES
Match terms related to beverages with their correct definitions.
List the standards of quality for coffee.
Select factors affecting tea and coffee quality.
Reconstitute powdered and frozen beverages.
List other common beverages.
1200
1201
1202
1203
1204
1205
1206
1207
PREPARE VEGETABLES AND FRUITS
Identify and prepare market forms of vegetables and fruits.
Prepare vegetables by boiling, simmering, steaming, baking, sautéing and blanching.
List the factors to consider when preparing vegetables and fruits.
Explain and describe the standards of quality for cooked vegetables.
Prepare various vegetables using different techniques.
Prepare various market forms of vegetables.
Prepare different forms of potatoes.
1300
1301
1302
1303
1304
1305
1306
1307
1308
PREPARE PASTA, RICEAND GRAINS
Identify and prepare market forms of pasta, rice and grains.
List the standards of quality for receiving pasta, rice and grains.
List the factors to consider when preparing pasta, rice and grains.
Identify methods of preparing pasta, rice and grains.
List the standards of quality for cooked pasta, rice and grains.
Prepare and service pasta, rice and grains using various methods of cooking.
Prepare and service rice using various methods of cooking.
Prepare and serve a variety of fresh pastas (ribbon and stuffed)
1400
1401
1402
1403
1404
1405
1406
1407
1408
PREPARE CHEESE
Identify various classes of cheese.
Select common cheese textures.
Properly handle cheese.
Identify foods using cheese as main ingredient.
Define the principals of cheese cookery.
Prepare cheese dressings.
Prepare a cheese platter.
Prepare cheese spreads and fillings.
1500
1501
PREPARE SALADS, FRUITS, AND SALAD DRESSINGS
Identify and prepare types of salads.
1502
1503
1504
1505
1506
1507
1508
Identify basic parts of a salad.
Prepare and store salad greens.
Prepare a variety of protein salads.
Demonstrate methods of serving salads.
Prepare various types of dressings, temporary, permanent and cooked.
Peel, cut and zest fruits and vegetables.
Set-up/maintain/breakdown salad bars properly.
1600
1601
1602
1603
1604
1605
PROPERLY ADD SEASONINGS TO FOODS
List market forms in which herbs, spices and seasonings may be available.
Analyze the quality of spices & flavorings.
Explain techniques for seasoning uncooked foods.
Use and identify seasonings, herbs and condiments.
Test foods for proper seasoning by taste, smell, texture, and sight.
1700
1701
1702
1703
1704
1705
1706
1707
PREPARE STOCKS, SOUPS AND SAUCES
Identify and prepare a variety of stocks.
Identify and prepare a variety of mother and small sauces.
Identify types of soups and the ways to serve them.
Identify the purpose of sauces and gravies.
Identify and prepare thickening agents for sauces.
Demonstrate knowledge of standards of quality for stocks, soups, and sauces.
Identify and prepare a variety of soups with garnishes.
1800
1801
PREPARE INTERNATIONAL CUISINE
Identify and prepare a variety of ethnic cuisines.
1900
1901
1902
1903
1904
1905
IDENTIFY PREPARE AND COOK MEATS
Identify primal, sub-primal and retail cuts and their sources.
Prepare beef, veal, pork and lamb
Identify factors affecting the cooking of beef, veal, pork and lamb.
Cook meat using all dry, moist and combination heat cooking methods.
Demonstrate methods for checking degrees of doneness.
2000
2001
2002
2003
2004
PREPARE POULTRY
Identify types of poultry and their market forms.
Cook poultry using all dry, moist and combination heat cooking methods.
Demonstrate poultry fabrication.
Prepare stuffing.
2100
2101
2102
2103
2104
PREPARE FISH AND SEAFOOD
Identify types of fish and seafood and their market forms.
Purchase and store fish and shellfish.
Cook fish and seafood using all dry, moist and combination heat cooking methods.
Demonstrate fish and seafood fabrication.
2200
2201
2202
2203
2204
DEMONSTRATE SKILL IN BASIC BAKING PRACTICES
Define vocabulary terms used in baking.
Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.
List and describe the factors influencing the quality of baked products.
Produce a variety of types of cookies.
2205
2206
2207
2208
2209
2210
2211
2212
2213
2214
2215
2216
2217
2218
2219
2220
2221
2222
2223
2224
2225
2226
2227
2228
2229
2230
2231
2232
2233
Identify ingredients used in baking.
Describe properties and list function of various ingredients.
Identify and prepare a variety of quick breads.
Identify and prepare a variety of types of pies and tarts.
Identify and prepare a variety of fillings and toppings for pastries and baked goods.
Identify and prepare crusty, soft and specialty yeast products.
Match bread ingredients with their functions.
Identify several common types of quick breads.
Identify and prepare shapes of yeast or dinner rolls.
List, in order, proper steps for using and preparing yeast dough.
Identify, prepare and evaluate plain muffins.
Identify, prepare and evaluate baking powder biscuits.
Identify, prepare and evaluate corn bread.
Identify, prepare and evaluate cake doughnuts.
Identify, prepare and evaluate white bread.
Identify, prepare and evaluate plain yeast rolls.
Identify, prepare and evaluate basic sweet rolls.
Identify, prepare and evaluate standards of quality for cakes.
Identify, prepare and evaluate various types of cakes.
Describe standards of quality for icing.
Identify, prepare, apply and evaluate various types of icings.
Identify, prepare and evaluate various types of cookies and bar cookies.
Define quality standards for preparing pie shells.
Describe common ways to “top” pies.
Discuss and demonstrate the procedure for preparing puff pastry.
Prepare and evaluate pie shells and various types of pie fillings.
Prepare and evaluate pate a choux.
Identify, prepare and evaluate a variety of custards and puddings
Identify, prepare and evaluate a variety of frozen desserts.
2300
2301
2302
2303
2304
2305
2306
PLAN AND COST MENUS
Plan and design a menu based upon customer and management needs.
List the methods to use for giving variety to a menu.
List the reasons for costing recipes.
Supervise and direct food production.
Perform labor and payroll duties.
Prepare, produce, and serve a complete meal based upon the menu.
2400
2401
2402
2403
2404
2405
2406
2407
2408
2409
PERFORM INSTITUTIONAL FOOD SERVICE PROCEDURES
Identify and demonstrate proper use and care of smallwares.
Set up, operate, and clean a dish room during restaurant service.
Set up, operate, and clean various prep stations in the restaurant kitchen.
Demonstrate opening and closing procedures for “back of-the- house” operations.
Perform duties as a cook.
Perform duties as a cook’s helper.
Perform duties as an expediter.
Perform duties as a dessert person.
Perform duties as a line server and beverage person.
2500
2501
PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS
Identify and describe various types of service used in restaurants.
2502
2503
2504
2505
2506
2507
2508
2509
2510
2511
2512
2513
2514
2515
2516
2517
2518
2519
2520
2521
Perform the basic duties of a wait person.
Perform duties of a host/hostess.
Perform duties of a beverage person.
Perform duties as a cashier.
Perform duties of a salad bar attendant.
Perform duties of a bus person.
Reconcile the cash register at the end of the day.
Perform sidework duties.
Perform duties of a food runner.
Fill containers with ice, and pour liquids.
Serve on a serving line.
Make basic napkin folds.
Perform cash register operations.
Resolve cash balances.
Keep and maintain records.
Set up serve area.
Greet guests.
Take an order.
Handle a complement and complaint.
Refer a complement and complaint to the manager.
2600
2601
2602
2603
2604
2605
PERFORM DINING ROOM SERVICE
Describe the rules and responsibilities of personnel for dining service.
Demonstrate the general rules of table settings and service.
Describe the various types of service delivery, such as quick service, cafeteria, buffet, and table service.
Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
Explain inter-relationships and work flow between dining room and kitchen operations.
Develop an awareness of special customer needs including dietary needs and food allergies as it relates
to the menu.
Demonstrate an understanding of guest service and customer relations, including handling of difficult
situations and accommodations for the disabled.
Discuss various procedures for processing guest checks.
Close a dining room for the day.
2606
2607
2608
2609
2700
2701
2702
2703
2704
DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER
Perform care and handling of computer hardware and software.
Demonstrate proper use of industry standard software, including P.O.S systems.
Demonstrate use of industry computer accessories and peripherals including scanners, touch screens
and printers,
Demonstrate use of current industry communication and research technology, including e-mail usage and
hand-held equipment
SCASD Culinary Arts Grading Policy 2014-2015
Chef Jeremiah Dick
I am here to teach my student’s skills and behaviors required to successfully function in
the culinary workforce or postsecondary education environments. I have identified
certain competencies required in the culinary arts field and create my curriculum based
on these skills, procedures and jobs. I then created assessments to judge each student’s
level in each competency area. My hope is to have my students fully prepared to join the
workforce or continue their education at the completion of 3 years in the Culinary Arts
program here at SCASD.
Daily Grade
-
-
Daily grades are given everyday in the kitchen and the classroom.
I expect the students to retain the information I previously taught them and to
demonstrate appropriate behaviors that are expected in the workforce or at a
culinary college.
I grade the students using the following guidelines for a total of 20 points per
day/100 points per week:
o Uniform – 5 points = 20% of the daily grade
 Clean and proper chef’s jacket, pants, shoes, apron and side
towels.
o Knowledge – 5 points = 20% of the daily grade
 Does the student remember the information I have taught them
from the beginning of the year and previous years, and use the
information in the classroom.
 Proper terminology
 Proper equipment use
 Proper methodology (cooking, kitchen set-up, appliance use)
 Proper safety and sanitation
o Skill – 5 points = 20% of the daily grade
 Does the student remember the skills in the kitchen I have
taught them from the beginning of the year and previous years,
and do they use them in the classroom.
 Proper methodology
 Proper safety and sanitation relating to each skill
 Sous chef responsibilities in the class room and kitchen
 Daily station set-up and clean up
 Stay on task during class work and kitchen
o Attitude – 5 points = 20% of the daily grade
 Each student should have a positive attitude each day towards
the instructor and fellow students. Students should be
cooperative and complete all work assigned to them.
 Willingness to learn and on time to class
 No sleeping
 No talking during lecture or demonstrations



Not disruptive in class room and kitchen
Respectful to sous chef and chef instructor
On task and focused
Projects and Workbooks
-
-
-
Projects are assigned to expand upon knowledge taught in the classroom.
Projects will be individual and group assignments and will be graded by the
instructor and sometimes by peer reviews from classmates.
Students are always given a grading rubric with each project so they know
exactly what is required and graded.
Workbook pages follow the lessons presented in lecture in the classroom and
help to prepare the students for exams. I allow the students to use their books
to complete the workbooks. Each workbook is worth 10 points.
Exams, Kitchen Skill Practical and Quizzes
-
-
-
Exams are based on the lectures and workbooks completed in class. The
students complete review sheets and I hold a class review prior to each exam.
Students are also allowed to bring home a textbook to review.
Kitchen skill practicals are completed individually to measure the skill level
of each student based on skills I have taught them. I use these practicals to
make sure each student is competent in a certain skill area before I move on to
another lesson.
Quizzes are given to measure the knowledge level of each student. Quizzes
will sometimes be numerical problems related to kitchen conversions and
math. Quizzes are also another way I can judge the students knowledge
regarding a certain process or kitchen skill; this type of quiz will usually be a
paragraph explaining a certain kitchen process or skill.
Uniform/Material/Appearance Policy
Uniform Policy
20% of the daily grade
The following uniform shall be worn at all times unless approved of otherwise by the culinary arts
instructor:
1. Clean, white SCASD logo Chef’s jacket. NO decorations and fully buttoned.
2. Clean chef pants or instructor approved pants. NO jeans, knits sweat pants, spandex shorts or
skirts. Underwear not visible!
3. Clean SCASD logo baseball cap without decorations.
4. Clean, all black, fully enclosed, rubber/skid/slip resistant kitchen shoes. Shoes body must be
vinyl or leather—NO fabric. Laces must be tied. “Croc” style shoes are permitted, but
without holes and needs to have slip/skid resistant tread.
5. Clean white apron
6. Clean side towels
7. Clean, small gym bag. NO plastic bag grocery bags will be accepted!
The seven piece uniform will be checked daily (if needed) and will account for a portion of
your participation grade. If I do not wear the proper uniform required by the culinary arts
instructor I ___________________________(print full name) hereby forfeit my participation in
the mainstream kitchen and dining room activities and will receive a 0% for my daily uniform
grade, and will accept duties given to by the culinary arts instructor.
Materials
The following materials will be brought to class daily:
1. Black or blue pen
2. #2 lead pencil (optional)
3. Black permanent marker
4. Mini pocket note book (optional)
5. 3 ring binder
6. Text and work books (kept in classroom)
7. Digital thermometer
The seven pieces of material that are listed above are required on a daily basis. If one or more
of these materials are missing regularly, I ___________________________(print full name)
understand that I will loose partial daily participation points.
Appearance
Hair/Facial Hair: All hair is to be properly restrained under a SCASD Logo Ball Cap, Hairnet, and/or
rubber band at all times. Men are to be cleanly shaven or neatly groomed.
Jewelry: NO rings, earrings, watches or bracelets are to be worn at any time. Any necklaces/medallions
shall be worn beneath the chef jacket and not exposed. Small earrings with backs are permitted. Long
earrings must be taken out while in the kitchen.
Makeup/Fingernails/Polish: Artificial fingernails and polish are not permitted in the kitchen. Natural
fingernails are to be clean and trimmed to a sanitary length. Disposable gloves are permitted to be worn at
any time to cover hands if artificial nails or nail polish is worn.
**Students must meet industry standards of personal hygiene for preparing safe food.**
Variations of the uniform policy or use of personal cosmetic enhancements that may be a violation of
the uniform policy will be evaluated by the instructor of the Culinary Arts class. The instructor has
final authority on the enforcement of the uniform.
Full uniform compliance is required during any food production activity, unless otherwise directed
by the instructor.
A clean maintained uniform is required throughout enrollment in the Culinary Arts class. Students
will be expected to replace heavily worn or excessively soiled uniform components to comply with
standards at ANY time.
Regular cleaning is the responsibility of the student!
The uniform is the responsibility of the student at all times.
I have read, understand and accept the policies regarding uniforms, materials and appearance standards for
the Culinary Arts Program at The State College Area School District. In signing this document, I
____________________________(signature), agree to abide by the rules mentioned above. If I do not
comply with the policy, it will result in my being denied entrance to the lab and/or disciplinary actions with
a reduction in your daily grade.
Student signature:________________________________________________ Date:___________________
Parent signature:_________________________________________________ Date:___________________
Instructor signature:_________________________________
SCASD Culinary Arts Uniform Cost
All students in the Culinary Arts Class at the State College Area High School are
required to wear a uniform to participate in the kitchen laboratory. The uniform purchase,
laundering and oversight are the responsibilities of the student. The following
information is the cost of the uniform that will be purchased through Chef Works. The
Culinary Arts Instructor will purchase all uniforms in bulk once all the money is
accounted for from the students because a discount is given to purchase in bulk. There
will be a specific date that the money will need to be in by, it will be provided by the
instructor the first day of class. The uniform is as follows:
Shoes***
Basic White Chef Jacket:
SCASD Culinary Arts Logo:
Name Embroidery:
White Bib Apron:
Cotton Towel:
Black and White Checkered Chef Pants:
Baseball Cap (Logoed)
Bulk Order Processing:
Total
$****
$16.00
$5.00 x 2 = $10.00
$4.00/line x 2 = $8.00
$5.00
$1.00 x 2 = $2.00
$21.00
$7.00
$2.00
$71.00
*Cash or check will be accepted for the uniform. No change or credit card.*
***Also, black, fully enclosed, leather, skid resistant kitchen shoes or “Crocs”,
NO SNEAKERS are part of the uniform. They will not be purchased through the
Culinary Arts Class. The shoes can be purchased anywhere locally or online. They do not
need to be expensive!! ***
State College Area High School
Career and Technical Center
Culinary Arts
Program of Study (recommended)
The Culinary Arts program prepares students for entry-level positions in the
hospitality and/or food service industry as well as entrance into postsecondary
schools of culinary arts and restaurant management. Students gain basic and
advanced culinary knowledge and skills in the areas of food and equipment safety,
legal guidelines of sanitation, recipe analysis and quantity food preparation.
9th Grade
Culinary
1st Year
4 Year Degree
2 Year Degree
Culinary Arts 1/Intro to Culinary
Culinary Arts 1/Intro to
Advanced Algebra or Adv. Geometry
Advanced/Honors World History 1
Advanced/Honors English
Foreign Language (French or Spanish)
Algebra 1/Geometry
World History 1
English 9
Foreign Language (French or
Culinary Arts 1
Workplace Foundations 1
Adv. Geometry/Adv. Alg. II
Adv/Honors World History 2
Adv/Honors English 10th Grade
Foreign Language (French or Spanish)
Culinary Arts 1
Workplace Foundations 1
Geometry/Algebra 2
World History 2
English 10th Grade
Foreign Language (French or
Culinary Arts 2
Workplace Foundations 2
Adv Chem. 1 or 2
AP US History/College Prep US History
AP English/Adv. English
Foreign Language (French or Spanish)
Culinary Arts 2
Workplace Foundations 2
Chemistry 1/Adv. Chem. 1
US History
College Prep English 11/English 11
Foreign Language (French or Spanish)
Spanish)
10th Grade
2nd Year
Spanish)
11th Grade
3rd Year
12th Grade
4th Year
Culinary Arts 3 or CWE Culinary Arts
Job Seeking Skills
AP Calculus AB and BC
Social Studies Elective
English/ College Prep English
AP Physics/Physics 1
College Prep English/English 12
Foreign Language (French or Spanish)
PSU World
Campus
DSM 101 Food Safety and Sanitation
DSM 151 Nutrition Component of Food Service System
Culinary Arts 3 or CWE Culinary Arts
Job Seeking Skills
Precalculus Functions & Trig
or Intro to Calculus or Discrete AP
Mathematics
Social Studies Elective
Physics 1
Foreign Language (French or Spanish)
Articulation Agreements – Students who want to pursue Associate Degree Programs in Culinary Arts or Baking and
Pastry Arts can articulate to The Pennsylvania College of Technology with prior written approval into our Tech Prep
Program.
Industry Certifications – Student have the opportunity to earn the following certifications to increase their experiences
and job opportunities. The PA Restaurant Association’s ServSafe Certification and the PA Department of Agriculture’s
Food Employee Certification are offered to students enrolling in the outlined courses.
Work Experience CWE -Upon the recommendation of their CTC teacher, advanced level CTC students
may participate in cooperative work experience. This experience gives students the opportunity to apply
their skills in the workplace with local employers. CWE is available to senior culinary students who have
completed Culinary 2 and has been recommended by the Culinary Arts teacher. Cooperative Work
Experience – CWE – is a paid work experience under a formal training agreement with a local employer.
Students must meet eligibility requirements as outlined in the Course Selection Guide.
Extra Curricular Opportunities – Students that want additional career experiences, leadership development, and
scholarship opportunities should join the State College Little Lions SkillsUSA Chapter. Members compete in individual
and team events, travel to district, state and national activities to gain additional skills.
Interactive Study – Provide students with business and management skills as well as research
and production opportunities during the school day. The restaurant is a licensed restaurant in the borough of State College,
operated and managed by the students that reflects industry operations and practices that students will see in this career
area. Along with the restaurant the students provide a take-out service.
Penn College NOW is a program that allows high school students to earn Penn College credits through
dual enrollment. Classes are taught by approved high school teachers at the student's home high school or
career and technology center. Courses: FHD 101: Foundations of Professional Cooking and FHD 118
Sanitation