Culinary Arts & Systems
The Bachelor of Science degree in Culinary Arts and Systems prepares students for management positions in a wide variety of hospitality operations. In addition to instruction in classical culinary methods, students benefit from a broad range of liberal arts courses. Supervision and leadership skills are developed throughout the program. Students develop skills in guest service, beverage service, dessert preparation, and savory preparation while practicing in the school's fine-dining operations.
About the curriculum
View the classes you will be attending in the College Catalog.
Accreditation & Industry Connections
The Culinary Arts Technology associate's degree (CY) is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The core courses in the first two years of CY are essentially the same as the core courses in the first two years of the BCA major.
List of jobs via the College Catalog.
According to the Bureau of Labor Statistics median annual wages of salaried food service managers were $48,130 in May 2010. The lowest 10 percent earned less than $30,480, and the highest 10 percent earned more than $80,410.
Industries with the highest published employment and wages for this occupation are:
|Industry||Employment||Hourly mean wage||Annual mean wage|
|Limited-Service Eating Places||64,700||$21.33||$43,080|
|Special Food Services||11,300||$26.18||$52,890|
|Elementary and Secondary Schools||6,700||$23.17||$46,810|
*Statistics reported in May 2010
Read more about the required internship.
View general transfer procedures via the College Catalog.
Tools, Uniforms & Supplies
Uniforms/Special Equipment Needs
Uniforms and tools are available for purchase through The College Store.
Clubs & Activities
American Culinary Federation
Penn College Diners' Club
Phi Beta Lambda
Hospitality Advisory Committee
Advisory committees, which act as recommending bodies to the faculty and administration, consist of in-field professionals who act as partners in the development of curriculum. Their curricular and equipment advice as well as their industry connections and internship opportunities are invaluable to our students and to the growth of our institution.