Institutional Food Worker
12.0508
The Institutional Food Worder curriculum prepares students for employment in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments. Each student will be introduced to career possibilities in the food industry. Competencies in the principles of food service management, including front and back of the house, will be assessed. The development of skills, knowledge, attitudes, and personal qualities that lead to job success in the food and hospitality industry will be used as a foundation for further study in related careers.
Student Opportunities
- Becoming a skilled individual who can perform work that is valued
- Study and practice a range of culinary skills and methods on a daily basis
- Experience working with a variety of foods and ingredients
- Be prepared for a variety of careers within the food service industry, one of the nation’s largest employers
- Receive theory using the latest methods and techniques in the industry while managing an in-house restaurant
Course Topics
- Demonstrate Knowledge of the Food Industry
- Demonstrate Safety Procedures in the Kitchen
- Demonstrate Sanitation Procedures in the Kitchen
- Purchasing, Receiving, and Storage Procedures
- Demonstrate Skill in Garde Manger
- Demonstrate Use and Care of Cutting Tools and Utensils
- Demonstrate Use and Care of Mechanical Food Preparation Equipment
- Demonstrate How to Prepare Standardized Recipes
- Demonstrate Knowledge of Nutrition
- Prepare Breakfast Foods
- Demonstrate Knowledge of Beverages
- Prepare Fruits and Vegetables
- Prepare Cheese
- Prepare Salads, Fruits, and Salad Dressings
- Properly Add Seasonings to Foods
- Prepare Stocks, Soups, and Sauces
- Identify, Prepare, and Cook Meats
- Demonstrate Skill in Basic Baking Practices
- Plan and Cost Menus
- Perform Institutional Food Service Procedures
- Perform Front of the House Operations
- Perform Dining Room Service
- Demonstrate Skill in the Use of a Personal Computer
Requirements
- Good attendance
- Ability to work independently
- Ability to work as a team
- Creativity with some artistic ability
- Ability to work under pressure
- Good communication skills
- Stamina and endurance
Career Opportunities
- First-Line Supervisors/Managers, Food Preparation and Serving Workers
- Chefs and Head Cooks
- Fast Food Cooks
- Institution and Cafeteria Cooks
- Private Household Cooks
- Restaurant Cooks
- Short Order Cooks
- Combined Food Preparation and Serving Workers, Including Fast Food
- Counter Attendants, Cafeteria, Food Concession and Coffee Shop Workers
- Dining Room and Cafeteria Attendants
Required Coursework
- Culinary Arts 1
- Culinary Arts 2
Program of Study Task List
Students Occupationally and Academically Ready (SOAR) Articulation Agreements
10.0 credits @ Community College of Philadelphia
9.0 credits @ Delaware County Community College
9.0 credits @ Harrisburg Area Community College
9.0 credits @ Luzerne County Community College
10.0 credits @ Montgomery County Community College
11.0 credits @ Pennsylvania Highlands Community College