• Chef Zach Lorber and students  
    Culinary Arts students will be prepared for entry-level positions in the hospitality and/or food service industry, as well as entrance into postsecondary schools of culinary arts and restaurant management. Students gain basic and advanced culinary knowledge and skills in the areas of food and equipment safety, legal guidelines of sanitation, recipe analysis and quantity food preparation.
    To learn more about Chef Lorber and our Culinary Arts Program, read this story.
    Read about our coverage in the Centre Daily Times, read this story.
    Chef Zach Lorber, CEC, CSFE, CDM, CFPP
    Culinary Arts Instructor
    Room F117 Dining Room / F118 Kitchen
    Office Phone: 814-231-1011 Ext 6675
    Links for Current Students and Parents:

    Student expectations:

    • Be self-motivated, independently or in teams
    • Be able to master measurement requirements (US and metric), including division and multiplication of fractions
    • Stand for long periods of time
    • Comprehend written and verbal instructions
    • Performing repetitive work motions requires hands-on skills.
    • Possess a neat appearance and good personal hygiene
    • Patience and attention to small details

    For information on this occupation’s description, required knowledge, job tasks and related job titles, state/national wages and employment trends, visit the U.S. Dept. of Labor’s site for this career field (restaurant cook).

    CEC   ServSafe. Instructor Proctor  
    Allergens. CDM
Last Modified on July 19, 2023