Culinary Arts and Systems
School of Hospitality
Hager Lifelong Education Center, Rm. A125B · (570) 327-4505
Are you looking for a leadership position in the Hospitality industry? The Bachelor of Science degree in Culinary Arts at Pennsylvania College of Technology provides students with advanced culinary and leadership skills. Upon completion, students can anticipate starting positions including:
- Kitchen Manager
- Management Trainee
- Sous Chef
- Assistant to the Executive Chef
There are strong opportunities for advancement in this fast paced and growing industry.
Program Highlights:
- Transfer your ACF accredited Associates Degree!
- "Real world" experiences include four internships
- Paid internships
- State-of-the-art culinary labs and equipment
- Small class sizes
- AAA Rated, fine dining restaurant; Le Jeune Chef
- Dedicated faculty and staff
- Visits from distinguished chefs
- Serve wines from our award-winning wine list
Culinary Arts and Systems News [Newsletter (PDF)]
Turbotville Boy Scouts Visit School of Hospitality
June 2008
Ten members of Boy Scout Troop 622 in Turbotville working on their merit badges in cooking visited Penn College's School of Hospitality on Monday. The boys, accompanied by Assistant Scoutmaster Albert Mabus and two other chaperones, are required to learn about three positions in the food-service industry. They spent the morning at Eder's Ice Cream near Montoursville before touring the college's kitchens with Fred W. Becker, dean of hospitality, and learning about the rewards – and hard work – of culinary careers.Le Jeune Chef Offers New Menu Format for Summer
May 2008
This summer, guests dining at Le Jeune Chef Restaurant – operated by the School of Hospitality at Penn College – will have the opportunity to enjoy a new menu concept for dinner service Wednesday through Saturday nights. An à la carte format was put in place May 28 that will allow guests more flexibility for their dining pleasure. Le Jeune Chef has for the last several years offered a “prixe fixe” dinner menu that included an appetizer, soup, salad, fish course and intermezzo, choice of four entrées, a cheese course, and choice of desserts. The new menu features varied appetizers, soups, salads and entrée selections that can be served alone or in many combinations to accommodate those who want a more traditional meal and those who prefer a shorter experience.
Culinary Arts Students Chosen for Salute to Excellence Tribute
May 2008
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'Veggy Artist'/Alumnus Among Competitors in Food Network Rematch
May 2008
James Parker
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Students to Serve Food for Thousands at Kentucky Derby
April 2008
Penn College students are scheduled to travel to Louisville, Ky., for the 134th Kentucky Derby and its sister race, the Kentucky Oaks, where they will help feed thousands of guests. The students, accompanied by Chefs Paul Mach, assistant professor of hospitality management/culinary arts, and Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, will be stationed at the storied Churchill Downs April 29 to May 4, where they will help prepare dining venues and serve thousands of guests throughout Derby Week, which concludes with the Kentucky Derby on May 3.