This 3-credit blended Pennsylvania Department of Education approved Career and Technical Education Program of Study acknowledges the multi-talented approach necessary to compete and excel in the dynamic food and beverage industry.  Step into the fast-paced world of professional kitchens and bakeries! Our Culinary Arts and Baking & Pastry programs provide students with hands-on experience in fundamental and advanced cooking techniques, pastry arts, and kitchen management. Designed for aspiring chefs, bakers, and food industry professionals, these courses blend skill development with industry standards, preparing students for postsecondary education and careers in hospitality.

What You’ll Learn:

* Culinary Techniques & Fundamentals: Knife skills, cooking methods, food safety, and plating

* Baking & Pastry Arts: Artisan breads, cakes, plated desserts, and laminated doughs

* Kitchen & Bakery Operations: Menu planning, cost control, purchasing, and sustainability

* Food Science & Nutrition: Ingredient functions, dietary considerations, and industry trends

* Industry Certifications & Competitions: Preparation for ServSafe, NOCTI, and SkillsUSA, ProStart Culinary / Management / Cake Decorating Competition

* Professionalism & Career Readiness: Resume building, customer service, and real-world work experience

Why Take This Course?

• Hands-On Labs: Work in a professional-grade kitchen and bakery

• Real-World Applications: Cater events, operate pop-up kitchens, and manage food production

• College & Career Ready: Build a strong portfolio for culinary school or jump into the industry

Whether you're looking to become a chef, pastry artist, food entrepreneur, or simply master the art of cooking and baking, this course will set you up for success.

Are you ready to sharpen your skills and turn your passion for food into a career?

Today’s food service industry demands well rounded, well versed, and exceptionally talented individuals with skills that transcend and blend the roles of culinary professional with the artistry and science of the professional baker / pastry artisan.  While demanding of both time and talent, this program will reward the student with a well developed skill set and drive to continued excellence.  We will focus on several key aspects and skills, from exceptional knife skills, precise measurements, industry standard equipment utilization, timing, and communication. 

Utilizing core curriculum from Pro Start in conjunction with the National Restaurant Association the prospective student will explore the foundations necessary to begin an exciting career.  Additionally prospective students will have an opportunity to represent Octorara as part of the Pro Start competition team competing regionally, across the state, and with the possibility of national exposure. 

Certifications:

• ServeSafe Certification

• Servsafe Food Manager

• OSHA 10 hour program

• ProStart National Certification of Achievement

• Employability Skills Certificate 

• PA Skills Certificate 

• Servsafe Food Allergen

• Prostart Level 1 and Level 2

Here are a sampling of High Priority Occupations related to Animal and Plant Science Technology: Food and Beverage Director, Chef, Chef de Cuisine, Pastry Chef, Restaurant Manager, Food and Beverage Buyer, Bakery Assistant, Production Baker, Assistant to Pastry Chef, Line Cook, Garde Manger, Sous Chef with additional training, Food Production Assistant, Food Truck Owner

Student Organization: 

• ProStart

• Skills USA

Approved Program of Study Task Grid for Institutional Food Worker and Pastry Arts/Baking