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Culinary Arts Associate Degree
PITTSBURGH, Pennsylvania | COMMUNITY COLLEGE ALLEGHENY COUNTY | ID: 168574
Overview
800 ALLEGHENY AVE PITTSBURGH, Pennsylvania 15233-1804
get directions
Admissions Office:
412-237-2222
Classroom Training
Culinary Arts Associate Degree
Employment Skill Gain
Associate’s Degree
$16,696.00 - $25,012.00
Training(ETPL)
Description of Training Provider
The Community College of Allegheny County offers nearly 150 programs of study across six diverse career paths. CCAC has over 120 Career & Technical Education programs designed for students to immediately join the workforce upon graduation. These programs
Program Description
The culinary arts program prepares graduates for a successful career in the foodservice industry. Industry-experienced faculty teach curriculum designed to train students to meet the increasing employment needs of the 21st century for trained chefs and culinary experts. The program, which pairs classroom and hands on food laboratory experiences, also requires students to complete an externship with a minimum of 100 hours. This program accommodates both full- and part-time students. Students are expected to be in compliance with health department standards of hygiene and sanitation. Program uniforms and knife kits are required for all lab classes. Students who have not declared culinary as their major must have permission of the culinary program coordinator to enroll in CLR courses. Graduates of the culinary arts program may find employment in a variety of careers in the foodservice industry such as entry level prep and line cooks, shift chefs, sous chefs and kitchen managers. Employers include restaurants, institutional and commercial foodservice operations, private and corporate catering operations or foodservice for schools and community.
Skills & Competencies
Upon successful completion of the program, the graduate will:
Practice safe and sanitary work habits and food handling procedures throughout the entire flow of food through a food establishment.
Demonstrate basic proficiency in fundamental cooking and baking techniques, by preparing, according to recipe, a wide variety of global, classical and contemporary, savory and sweet food products.
Employ basic business management techniques as they relate to the successful operation of a foodservice operation.
Work collaboratively as part of a team to plan, create and execute menus for a foodservice operation.
Additional Information
Program Prerequisites:
Combination of Education and Course Prerequisites
Any required developmental coursework
Program Length:
13 Credits
Job Opportunities:
351012 - Supervisors - Food Preparation & Serving Workers
Course Website:
https://catalog.ccac.edu/preview_program.php?catoid=12&poid=2758&returnto=3784
Service End Date:
07/31/2024
Availability:
Full Time, Daytime
Service Costs
Resident Full Time:
8,316.00
Resident Part Time:
Non-Resident Full Time:
16,632.00
Non-Resident Part Time:
Books (est. cost):
3,350.00
Other (est. cost):
0.00
Lab Fees(est. cost):
5,030.00
Performance Measures
Of those individuals who completed this course/program,
100%
earned a post-secondary credential.
100%
were employed within six months after completing training.
View Performance Measures
Performance Measures
Performance Measures: Pressing Escape key will close the window.
Reporting Period:
01/01/2021
to
12/31/2021
Row
Measures
Participants
Percentage
1
(
WIA
/
WIOA
)
Number of participants were served during the reporting period:
0
2
(
WIA
/
WIOA
)
Number of participants scheduled to complete the applicable program:
0
3
(
WIA
/
WIOA
)
Number of participants who completed the applicable program:
0
Percentage of
WIA
/
WIOA
'Completions':
0%
4
(
WIA
/
WIOA
)
Number of participants who completed the applicable program and are in unsubsidized employment in the 2nd quarter after exit based on wages:
0
Percentage of Employed
WIA
/
WIOA
Completers in 2nd Quarter:
N/A
5
(
WIA
/
WIOA
)
Number of participants who completed the applicable program and are in unsubsidized employment in the 4th quarter after exit wages:
0
Percentage of Employed
WIA
/
WIOA
Completers in 4th Quarter:
0%
6
(
WIA
/
WIOA
)
Median quarterly wage of participants who have completed the applicable program and have 2nd quarter after exit wages:
N/A Insufficient Data
7
(
WIA
/
WIOA
)
Number of participants who completed this program and attained a recognized Post-Secondary credential:
0
Percentage of
WIA
/
WIOA
Completers Who Attained a Credential:
0%
8
(All)
Number of individuals were served during the reporting period:
3
9
(All)
Number of individuals participating in the applicable program scheduled to complete the program:
3
10
(All)
Number of individuals who completed the program:
3
Percentage of ALL Completers:
100%
11
(All)
Number of individuals who completed the applicable program and are in unsubsidized employment in the 2nd quarter after exit wages:
3
Percentage of ALL Employed Completers in 2nd Quarter after exit:
100%
12
(All)
Number of individuals who completed the applicable program and are in unsubsidized employment in the 4th quarter after exit wages:
2
Percentage of ALL Employed Completers in 4th Quarter after exit:
67%
13
(All)
Median quarterly wage of individuals who have completed the applicable program and have 2nd quarter after exit wages:
6,041.00
14
(All)
Number of individuals who completed this program and attained a recognized Post-Secondary credential:
3
Percentage of ALL Completers Who Attained a Credential:
100%