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School of Culinary Arts

A Comprehensive Program — From Preparation to Presentation

Students are often surprised at the diversity and scope of the Culinary Arts Program. Culinary majors explore all aspects of the food industry—from food preparation to presentation—and are introduced to the baking, production, cafeteria-pantry, and table service components of the field. Instruction is provided in an impressive state-of-the-art setting by a multi-talented internationally and domestically trained staff.

  • Baker/Pastry Chef/Decorator
  • Sous Chef
  • Line Cook
  • Grade Manager
  • Prep Cook
  • Banquet Manager
  • Maitre D’
  • Restaurant/Club Manager
  • Cake Decorator
  • Institutional Cook
  • Food, Beverage & Banquet Manager
  • Salad Bar Decorator/Manager
  • Waiter/Waitress/Bus-person
  • Food Safety & Sanitation Inspector
  • Dietician/Nutritionist
  • Service Manager
  • Food Technologist

 

One Of The Most Decorated Culinary Programs in NJ

Students are continually challenged as they compete in dozens of local, regional, and state level competitions. Each year, they earn awards, recognition, and confidence. The program boasts of the following:

  • Chez Technique, an award winning, student staffed restaurant on campus is a five-star dining experience!
  • “Best Practice Award” / New Jersey State Department of Education
  • New York Times / critique of program featured in food section
  • 1st Place Award / Geneva Association Competition / 1999
  • Award of Excellence - 4 years - NJSBA Fall Convention exhibit featuring Culinary Arts
  • Multiple awards received from the NJ Restaurant Association and the Hotel Association of Morris County
  • Participants, by invitation, at the Chamber of Commerce Food Fest at the Meadowlands Arena (the only participating school)
  • Graduates often continue their education at colleges such as Johnson & Wales, the Culinary Institute of America, Hudson County Community College
  • Over 3000 lunches are prepared each day for students, staff and faculty
  • Throughout the year, dozens of events hosted by the district are beautifully complimented by the creativity and craft of the culinary arts displays
  • Students have won NJ State Baking Competition and scholarships

ProStart
The Culinary Arts program curriculum is based on the new, comprehensive, challenging and highly respected, “ProStart” Curriculum. It was designed by the National Restaurant Association’s Educational Foundation.

Professional Facilities
This award-winning program is taught in an impressive professional setting that includes:

  • A comprehensive bakery offering students the tools to create dinner rolls to wedding cakes.
  • A gourmet-style professional restaurant - Chez Technique - with waiter service.
  • Three complete kitchens with traditional and modern professional grade tools, processors and massive ovens
  • A fully-equipped, totally functional demonstration food preparation lab designed for small group instruction.


School of Culinary Arts Careers Curriculum

Baking Production
Cafeteria Pantry
Table service Pro-Start Lab



9th Grade
Culinary Arts Level I

English I
Algebra I
Geophysical Science
World History
World Language I
Elective
Physical Education/Health


10th Grade
Culinary Arts Level II
English II
Algebra II         
Biology or Applied Physics
Physical Science
World Language II
Physical Education

11th Grade
Culinary Arts Level III

English III
Geometry
Chemistry or Applied Chemistry
U.S. History I
Elective
Physical Education/Health



12th Grade
Culinary Arts Level IV

English IV
Environmental Science
U.S. History II
Elective
Physical Education/Health


 
NOTE: The academic component is taught by highly qualified and dedicated professionals.

Expertise of Faculty: Dedicated, knowledgeable, experienced, and caring best describe the faculty. They provide a solid, supportive atmosphere that challenges students to overcome obstacles and achieve their personal best.

 

 

“College Connection Program” Earning College Credits in High School
Want to earn college credits before graduating high school? At PCTI you have the opportunity to do just that! Nearly 2 dozen college courses . . . some specific to career majors and others open to all PCTI students . . . are offered in affiliations with area colleges and universities!

College Affiliates
Some of PCTI’s higher education affiliates include: William Paterson University, Seton Hall University, Drexel University, UMDNJ (University of Medicine & Dentistry New Jersey), Berkeley College, Passaic County Community College, NJIT (New Jersey Institute of Technology), Rochester Institute of Technology, FDU and Hudson County Community College.

School-to-Careers Experience
PCTI maintains a very strong and supportive School-to-Careers program, offering 9th, 10th and 11th graders the opportunity to “job shadow,” and 11th & 12th graders the chance to put their skills to work at a paid position in the workplace. Hundreds of students participate and hundreds of business leaders support our efforts by employing our students.

Organizational Affiliation
All culinary arts students join Skills USA, a national vocational organization. Chez Technique, PCTI’s gourmet restaurant is affiliated with the NJ Restaurant Association. Students follow Pro-Start, the curriculum of the National Restaurant Association. Successful graduates receive a certificate from the National Restaurant Association.