Hello, my name is...

Shane Killeen




Reading Level of Textbook

and Program Materials

9th – 12th grade depending on career path

Textbook written on a 10th grade level

Math Skills

used in this program

Basic math including fractions and money skills

Basic volume & weight measurement skills

Work with decimals (+, -, x, ¸)

Classroom Tests


Chapter tests & quizzes

Vocabulary tests

Certification Tests



CareerSafe (OSHA)




20-30 minutes / day

5 times / week

Homework Requirement


Task List

Aligned with:  PA Department of Education Program of Study                              

More information available on



Program Aptitudes

Ability to work under pressure

Ability to work independently

Essential Physical Requirements

Physical endurance- need to be able to be on feet for at least 2 hours at a time, often longer


Soft Skills

Time management skills

Communication skills

Customer service skills


Uniform & Tool Requirements

Uniform ($50-60)

Details in summer letter upon acceptance into program

Work Environment

Tolerate an environment that is fast paced, chaotic, hot, stressful and loud

Safety Concerns

Ability to follow all safety rules

Ability to work in very hot or cold temperatures

Spend time making repetitive motions



Co-op / Clinical


Must meet eligibility requirements for grades, attendance, performance and percentage of program completion.

Articulation Agreements

Most current information can be found through, look for “How to Earn College Credit” or

Sample of Career Opportunities

(O*Net ID)

Cooks, Institution & Cafeteria (35-2012.00)

Food Preparation Workers (35-2021.00)

Dining Rm. & Cafeteria Attend. & Bartender Helpers (35-9011.00)

Dishwashers (35-9021.00)

Food Batchmakers (51-3092.00)


CULINARY ARTS                                                                                                                                C.I.P. CODE:  12.0508 


What do I need to find success in the Culinary Arts Program ?


You should have a genuine interest in the culinary field. You don’t need to be a "foodie", but any previous knowledge or experience helps. You may THINK you want to do this as a career, but the truth is, you don’t know enough about what it’s like to work in a real kitchen……..YET ! That’s what we’re here for……..after a month or so, you’ll know if you DO want to consider it as a career…. Or realize it’s really NOT for you.


Even if you don’t yet know if this will be your career, I expect you to show up with a positive attitude ready and willing to do whatever is asked of you. That’s pretty much expected on ANY job……….and since we are trying to prepare you for the real world of work, you need to show up every day with a complete and clean uniform and an appropriately positive attitude and give us your best!


You need to be able to get along with everyone we have here in class and in the kitchen - classmates, adult employees, your para-educator and the Instructor. You DON’T get to choose who your co-workers are on most jobs in the real world. You learn to get along and make compromises for the good of your team or your company. If you can’t do that you may decide to leave for a different job or you may even get fired. It’s hard enough getting a job these days………you really shouldn’t give one up because you aren’t surrounded by your ‘favorite people’…………..learn to make new friends and through that, learn new things.


The culinary field has difficult working conditions. You work long and late hours, nights, weekends and holidays. You are on your feet on hard tile floors all day long. The kitchen is noisy and will probably be hot too…VERY hot if you’re working on the cook line. Considering the time needed to change into and out of our shop uniforms, and the daily announcements that take place at the beginning of each session, our daily schedule permits about 2 hours or so of ‘hands-on’ work each day. You must learn how to stay focused on your job and work quickly, efficiently and CONSTANTLY for that amount of tme, because if you can't, you’ll never survive a 10 or 12 hour Friday or Saturday night Holiday shift in a busy restaurant.  I will usually know within the first three weeks of class whether someone seems unable or unwilling  to work hard enough to be a success in this field.
 If YOU find this to be true for you, it’s time to reevaluate your career goals.

A willingness to listen and learn

Any act of effective instruction requires the learner to have good listening skills. It is very important that you be able to take and follow direction carefully….. after all, we’re making food that people will consume. You don’t want to make a mistake that may make other people sick just because you didn’t listen carefully to exactly how much Cayenne Pepper was supposed to go into the recipe!
You need to be able to take criticism too……….you’ll hear more about what you do right in here than what you do wrong….but you WILL hear about what you are doing wrong !
             That’s the only sure way to learn how to get better at something, right ?