Culinary Arts

The Culinary Arts Program at Adams County Technical Institute offers a dynamic experience into all facets of the restaurant and hospitality industry. As you begin the program you will be completely immersed in the culinary experience by learning industry-level skills that mirror culinary school standards. Everything from knife skills, soups, stock, sauces to meat fabrication, and nutritional cooking is covered. Interested in baking and pastry? We have you covered with exposure to quick breads, yeast breads, buttercream cakes, and plated desserts. The overall experience is achieved by utilizing our state of the art commercial kitchen, which is outfitted with the exact same equipment that is used in the industry. Students will also have the ability to earn nationally recognized certifications including the ServSafe Managers Sanitation Certificate. The menu design unit gives students a unique opportunity to develop their own themed restaurant which culminates in a student lead menu that is open to the public

Articulation Agreements

Click HERE to navigate to our page about SOAR credits and college in the high school.

Culinary Arts Webpage

Click HERE to access the ACTI Culinary Arts Webpage

Industry Certifications

Instructor Contact Information

Chef Jeremy Schaffner

Adams County Technical Institute

1126 Old Harrisburg Road

Gettysburg, PA 17325

j717) 334-6254, Option #8, ext. 4330

Program Slide Show
Task List

The task list is the state-mandated set of topics that the program of study must cover to qualify as a career and technical program. The lists are associated with the CIP code for each program of study.

Units of Study

Junior Year

  • Introduction to the Hospitality Industry (Kitchen Brigade System & Career Exploration)
  • ServSafe Manager’s Sanitation Course
  • Food Math
  • Safety Orientation & Signoff
  • Kitchen and Cooking Equipment Orientation
  • Knife Skills
  • Mise En Place
  • Stocks
  • Sauces
  • Soups
  • Starches: Potatoes; Rice; Pasta ID and Cookery
  • Vegetable & Fruit ID and Cookery
  • Introduction to Cooking Methods
  • Dry Cooking
    • Saute & Variation
    • Pan-fry
    • Deep-fry
    • Grill
    • Broil
    • Bake/Roast
  • Wet Cooking
    • Poach
    • Simmer
    • Steam- en Papillote
  • Combination
    • Stew
    • Braise
  • Introduction to Baking
    • Quick Breads
    • Yeast Breads
    • Cookies
    • Pies
    • Buttercream Cakes

Senior Year

  • Garde Manger
  • Curing
  • Brining
  • Smoking
  • Confit
  • Salads, Cold Soups, Permanent and Temporary Emulsions
  • Breakfast Cookery
  • Sausage / Forcemeat Production
  • Terrines and Pates
  • Hors’dourves / Canapes and Garde Manger Project
  • Menu Design and Planning Utilizing Garde Manger Production for OAC Dinner
  • Menu Design
  • Group Project — In Class – Critique and improve menus
  • Group Project — In Class — “Menu Engineering” cut menus in half
  • How to cost menus
  • How to create an opening menu
  • Create a food order
  • Setting up a Buffet
  • Setting up tables
  • Taking Orders & Service
  • Group Role Playing
  • Napkin Folds
  • Quick Breads and Yeast Breads
  • Plated Desserts & Sauces
  • Cakes & Cake Competition