About this program
It’s time to take your culinary skills to the next level. Build confidence in the kitchen. And perfect modern methods and techniques. In just two semesters plus a summer internship, you’ll learn what it takes to push your culinary career. Hands-on labs outfitted with cutting-edge equipment. Expert faculty with extensive industry expertise. And real-world experience working in our on-campus casual fine dining restaurant, Le Jeune Chef. The full-college experience is here. Make it yours.
Next steps...
You're on your way to becoming a tomorrow maker.
14
Average Class Size
Seamless Associate-to-Bachelor Degree Pathway
1
Year Format
Careers
Entry to mid-level positions in:
- Restaurants
- Catering Operations
- Institutional Dining & Management
- Retail
Courses
At Penn College, we believe your educational experience should go beyond specialized skills. Real-world ready means taking a broader approach that builds communication skills, inspires collaboration, and encourages exploration of arts, history, and science.
Specialization requires in-depth knowledge and high-level proficiency. Students learn and apply major-specific concepts, skills, and methods.
- FHD117Purchasing
- FHD118Sanitation
- MGT115Principles of Management
- FHD212Applications of Professional Cooking
- FHD101Foundations of Professional Cooking
- NSCELCNational Sanitation Certification
- FHD104Careers in Hostpitality
- FHD125Menu Planning & Cost Control
- FHD137Introductory Baking
- FHD227Location Based Catering
- FHD321American Regional Cuisines
- FHD151Introduction to the Modernist Kitchen
- FHD269Culinary Internship
Perspectives are points of view, offering a variety of ways of understanding, interacting, and influencing the world. Students identify, explain, and utilize the approaches used by academics and professionals to study, analyze, or understand problems, and offer solutions.
Virtual Tour
Baking & Culinary
Take a behind-the-scenes tour of the kitchens used for instruction and Le Jeune Chef, our on-campus casual fine dining restaurant. The live labs give students an opportunity to put their talent on the table and work with real customers.
In the Media
Tomorrow Makers: A Penn College Podcast
Check out the Tomorrow Makers podcast with guest Chef Charles.
Facilities
Le Jeune Chef
Open all year, Le Jeune Chef, our live learning environment, is just another way you’ll be real-world ready to take on tomorrow.
Tour Schedule
Seeing is believing.
Think Penn College might be a good fit for you? Make plans to visit and discover what hands-on learning is all about.
Feb 21
Undergraduate Open House
Saturday, February 219 AM - 3 PM
Apr 26
Undergraduate Open House
Sunday, April 269 AM - 3 PM
Industry Partners
Work with experts to become an expert
Penn College's strong partnerships impact every step of your journey – from your first day in the classroom and labs, to career placement (oftentimes before graduation) and beyond.
Student Life
Lead and put your skills to the test
American Culinary Federation
This national organization promotes the image of American chefs. Students are encouraged to join and obtain their ACF certification. Graduates of this program who maintain an active Junior membership in the local ACF chapter are eligible to certify as a Certified Culinarian for free.
Student Organizations at Penn College
Your college experience is about more than the classroom. Join one of 60+ clubs and organizations, or create your own.
Penn College News
Wednesday, November 12, 2025
Keeley teaches ‘Pricing for Profit’ at international baking expo
Tuesday, November 4, 2025
‘Fireside’ internship lights culinary student’s passion
Monday, October 20, 2025
Hospitality career exploration event brings high schoolers to campus
Internship
Your knowledge in practice
Show them what you've got. Internship experiences allow students to get a taste of career opportunities before they graduate. In fact, many lead to job offers!
Student Experience
The community as their classroom
Kentucky Derby
There’s more to learning than lectures and labs. Opportunities like the Kentucky Derby are one of the many ways that our students bring learning to life.
“Chopped” Champion
Our grads are making names for themselves across the nation.
UNIFORM APPEARANCE AND STANDARDS
Hospitality students must adhere to these Uniform and Appearance Requirements.
More Information
Dress Code: Professionalism is the signature of this degree and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Table Service and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.
This major is subject to the transfer standards established by the College (see https://www.pct.edu/admissions/transfer/transferring-credits). Exceptions must be approved by the school dean.
Alternative Credit refers to academic credits earned through means other than traditional college course completion, including: credit by exam, articulation, proof of competency gained in high school, work/life experience, and advanced placement.
Visit the Alternative Credit Options page in our Course Catalog for general requirements and procedures and for information on credit through Advanced Placement.
View the Culinary Arts Tool List & Uniform Policy
Uniforms and tools are available for purchase through The College Store.
- Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
- Ms. Diane L Dorner, '79, District Supervisor, Carrols Corporation
- Mr. Joel Hough, Regional Manager, The Restaurant Store
- Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
- Mr. George Logue, III, '10, Co-owner/Chef, Herman & Luther's
- Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery